Divide the dough into four portions and make a variety of eggs using the extra flavors.
- Portion size 32 servings
- 1 cup butter softened
- 3 lbs icing sugar
- 2/3 cups condensed milk
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1 lb semisweet chocolate chopped
- 2 tablespoons Vegetable shortening
- 2 lbs icing sugar
- 1 cup Vegetable shortening
- 1/2 cup milk
- 1 food colouring (optional)
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.