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Chocolate Easter Eggs
1 cup zachte ongezouten boter

2 theelepel zout

4 theelepel vanille-extract

1 can gecondenseerde melk (Eagle Brand)

10 cups poedersuiker

1 theelepel. Gele kleurstof

1 pound semi-sweet chocolade

poedersuiker om te bestuiven
  • Omschrijving recept: Snoepjes; Amerikaans
  • Bron: Jan

Bereiding



Beat with an electric mixer, butter, salt and vanilla until fluffy. Add condensed milk, beat in the sugar. Blend until stiff. Dust the surface of a bread board of table top with the extra sugar. Knead until the candy is smooth.

Set aside more than 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces.

Shape yellow into balls, mold white around the yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt the chocolate in double boiler or microwave until smooth.

Dip eggs in chocolate (paraffin can also be melted in with the chocolate to give the chocolate a gloss). Once dipped, cool at room temperature. Refrigerate after cooling. When sliced, the candy will have a white outer shell with the center that appears to be egg yolks.

Notities

Here are a few of our favorites for Easter: When dipping eggs into the chocolate, it is easier to use a fork, just dip and allow the excess to drip off before placing on waxed paper to harden. Paraffin wax adds shine to the chocolate and can be melted with the chocolate or not.