- 16
Ingredients
- Coating:
- 1.5 lbs of Confectionary Sugar (10x Sugar)
- 1/4 lbs of Butter, melted
- 1/2 Can of Eagle Brand Sweetened Condensed Milk
- 2 Tbsp of Corn Syrup
- 1 tsp of Vanilla
- 1/2 lb of unsweetened or semi-sweetened chocolate melted
Preparation
Step 1
Mix all the ingredients together except the chocolate. (Can be mixed with Kitchenaide or other mixer). Shape into eggs (2oz Eggs) and roll in Corn Starch.
Place in fridge overnight or until hard.
((Color some of the filling with yellow food color if you would like a "yolk" center.))
Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.
Store in tins (between sheets of wax paper when cold).
Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs.
For Variations of Filling, you can do the following:
1) Add one can of Cocoanut to filling for Cocoanut Eggs.
2) Add Crushed Cherries and/or Crushed nuts to plain filling.