Chocolate Easter Eggs
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 Tbsps. 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 first five ingredients 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, or 16 four oz eggs.
6 Comments Add yours
I didn't make any this yr..I certainly should have:-) Thanks for making me crave a bite:-) Yours are the prettiest.
Monique, Matt would have been upset if I hadn't made them. They are his favourite. He and Dana took all but one home and will share them with their friends.
Every year I think I'm going to make these and haven't done it yet. Probably just as well as I'm sure I would eat most of them. When I think of Easter candy, this is what I imagine.
Is this the same recipe that was in the Eagle Brand Recipe book years ago? My mom used to have a paperback recipe book and we always made these. I've been searching for it for years… I don't remember corn syrup being in it though. We used to decorate the eggs with frosting flowers etc?
Janet, I don't know where the original recipe came from. I found it on my friend Monique's blog La Table De Nana, a number of years ago and have been making it ever since. It is now a family favourite. Family and friends would be very disappointed if I didn't make these eggs again this year.~Ann
just put these together and they are in the fridge getting hard!