World's Best Chocolate Easter Eggs 1 cup soft butter 2 tsp salt 4 tsp vanilla 1 14-ounce can condensed milk (Eagle Brand) 10 cups icing sugar 1 tsp. yellow food coloring 1 lb. semisweet chocolate Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead till smooth. Set aside more than 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide both yellow and white mixtures into 16 or 24 pieces. Shape a portion of yellow mixture into ball, mold a portion of white mixture around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. Once dipped, cool at room temperature. Refrigerate after cooling.
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