Oops I meant Easter Preps~
I have been making these for at least 25 yrs..
Here in Canada..we have Laura Secord.. a famous chocolate shop..Every year their cream filled eggs in the trademark yellow box is a best seller.I loved getting those as a child..
Many years ago..I was given a recipe that tasted so good I started making them..
You make the mixture..mostly white..but I tint some w/ a bit of yellow for the yolk:) and shape them like eggs..then dip in chocolate..
They're a tradition here and now at my daughter's..
I will tie them up in cello w/ bows for the hunt on Easter Sunday..with any luck..we will have very little snow and the children will be able to go in the secret garden woods..Unlike last year..where they had to MAze their way through snowbank paths and pick the treats off the snowbanks..
The Recipe..Because you can make them ahead and keep refrigerated.
1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps corn syrup
1 Tbsp vanilla
1/2 lb of unsweetened or semi sweet chocolate melted
The original recipe called for adding parrafin:( I don't ..mix everything w/ your KA.. Shape easter egg shape and place in fridge till hard..dip in melted choc:) I add some yellow coloring to some of the mix to simulate a yolk:)..place on wax paper after you have let the choc drip off:)
Store in tins.. between sheets of waxed paper when cold..
Happy Easter Preps~