Fondant Chocolate Covered Easter Eggs

Method

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil.

2. Combine the butter, condensed milk, salt, and vanilla in the bowl of an electric mixer and beat on medium until smooth and well-combined, about 3 minutes.

3. Gradually add in 5 cups of powdered sugar in several additions, beating until creamy and smooth. The texture should be firm enough to handle, but not crumbly or too stiff. Add more powdered sugar if necessary, to achieve the desired consistency.

4. Remove ¾ of the mixture from the bowl, and add yellow food coloring to the remaining mixture to represent the yolks, beating until it is a uniform color.

5. Take a teaspoon-sized amount of yellow candy and roll it into a ball. Roll a larger ball of white candy and flatten it in your palm. Place the yellow “yolk” in the center of the egg “white,” and wrap the white around the yellow ball. Form into an egg shape, and place on prepared baking sheet. Repeat with remaining candy, recipe makes about 16 eggs.

6. Place eggs in the refrigerator to chill until very firm, at least 1 hour.

7. Once eggs are firm enough to dip, microwave the chocolate chips with the shortening and stir until the mixture is well-combined and smooth. Or Use a double boiler and melt the chocolate over medium low heat.

8. Dip the eggs into the chocolate using dipping tools or two forks. Replace them on the baking sheet and return to the refrigerator until entirely set, about 20 minutes.

Makes 16 generous sized eggs makes about 60 small eggs or 8 very large eggs

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