Easter Eggs
Divide the dough into four portions and make a variety of eggs using the extra flavors.
Servings: 32
Ingredients:
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1 cup (250 mL) butter, softened
3 lb (1.5 kg) icing sugar
2/3 cup (150 mL) condensed milk
1 tbsp (15 mL) vanilla
1/2 tsp (2 mL) salt
1 lb (500 g) semisweet chocolate, chopped
2 tbsp (25 mL) vegetable shortening
Icing:
2 lb (1 kg) icing sugar
1 cup (250 mL) vegetable shortening
1/2 cup (125 mL) milk
Food colouring (optional)
Preparation:
In large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In bowl over hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.
Icing: In large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs.
Additional Information
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Extra Flavours:
(per one quarter of egg mixture):Chocolate: Beat in 1 tbsp (15 mL) unsweetened cocoa powder.
Maple walnut: Add 2 tbsp (25 mL) chopped walnuts and 1/2 tsp (2 mL) maple extract.
Citrus: Beat in 1 tbsp (15 mL) grated orange rind.
Tags:
Candies and Confections; Cheese/Other Dairy; Chocolate; Sugar/Sweets; Freeze or Refrigerate; Easter;
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