Happy Easter


Chocolate Easter Eggs

Source:  Monique
The recipe can be made in advance and refrigerated.

1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsp. corn syrup
1 Tbsp. vanilla
1/2 lb of unsweetened or semi sweet chocolate melted

The original recipe called for adding paraffin. Monique didn’t use the paraffin so neither did I.

Mix with Kitchenaide or other mixer.   Shape like an egg  and place in fridge till hard.

Melt chocolate.  Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.

Colour some of the filling with yellow food colour if you would like a “yolk” centre. Store in tins.. between sheets of waxed 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.

14 Comments Add yours

  1. Linda says:

    Happy Easter Ann! xo

  2. Unknown says:

    Oh my those look sooooo good! Happy Easter!

  3. Unknown says:

    Hey Ann, what is icing sugar?

  4. Kathy, Icing sugar is the same as powdered sugar or confectioners sugar. Being Canadian, that is what I have always called it. In fact, that is what it says on the bag.Happy Easter.Ann

  5. Thanks Linda. I hope you had a lovely holiday. I've been watching for your Passover posts.Ann

  6. lila Braga says:

    Happy Easter to you and yours!!Love your blog by the way!

  7. Thank you Lila. And a belated Happy Easter to you too.Ann

  8. Unknown says:

    Hey I wanted to let you know that I really enjoy your blog and I've chosen you for the Versatile Blogger Award! You can stop by http://hisperfectpromises.blogspot.com/ to pick it up. Have a blessed weekend!

  9. Thank you Tamara. Ann

  10. a quiet life says:

    i have been avoiding food blogs this year while i try to reduce myself, i was happily admiring all your food, but its this darn egg that nailed me… i remember these from years gone by, omg they killed me, just like they kill me now…

  11. Sandra says:

    how do you swirl on the decorative icing on top?

  12. Sandra, just spoon the icing into a zip lock bag and cut a tiny end off one corner. Then just squeeze. You can make different patterns. ~Ann

  13. Unknown says:

    Can you replace the vanilla extract with maple to get a maple cream egg?

  14. Donna, I don't see why maple extract wouldn't work.

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