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Cream filled Easter Eggs Recipe

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This recipe for Cream filled Easter Eggs, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1 can sweetened condensed milk
1 cup butter, softened
1 Tbsp corn syrup
2 tsp salt
2 tsp vanilla
11 to 12 cps icing sugar
food color
dipping chocolate or carob chips

Dipping chocolate:
4 pkg of semi-sweet chocolate squares
2/3 cup vegetable shortening.

In a large bowl combine condensed milk, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches, stirring well after each addition

knead until mixture holds its shape and is smooth and pliable. Divide into thirds.
Wrap 2/3 in plastic wrap; set aside. Do not refrigerate.
Tint remaining 1/3 yellow and roll into balls. (yolks.) Chill for 30 minutes.

Divide remaining white mixture into 20 pieces. Flatten each slightly and wrap around yellow yolks to form egg shapes. Place eggs on tray cover with plastic wrap and chill for 4 hours. Prepare dipping chocolate. Use a fondue fork to dip eggs into chocolate.

To prepare dipping chocolate: Melt all ingredients together.




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