This recipe is an absolute must to make every year at Easter. i have made these eggs every year for about 10 years. every year i make them a little differently, but they are always amazing! I like the taste of them much better than the Cadbury cream eggs, and the best thing is that i actually know every ingredient! I make them fairly small, because they are so rich. I made 75 eggs from the recipe this year. If you want to simplify the recipe, just skip making the yolks…they still taste just as good!
You need 10 cups of icing sugar
1/2 cup butter
1 tsp vanilla
1/4 tsp salt
1can condensed milk
Start by softening the butter in the microwave for about 20 seconds.
Then mix everything together. The hardest part is being patient enough to wait for all of the condensed milk to come out of the can….
Keep adding drops 10 at a time until the yellow is the shade that you want. You might also add some icing sugar here as the food colouring will make the dough all sticky.
For this part, i have the kids roll the yolks.
You might find that the “dough” dries out a little by the time you get to making the last few eggs. like i said, this batch made 75 eggs. Also, as i finished a few at a time, I put them somewhere cool to harden up a little. Right outside our back door works well now!
I gave them a few minutes to cool, then I put some semi sweet chocolate chips into a sandwich bag, put the bag into hot water. This is the absolute easiest way to melt chocolate. You just squish the chocolate around every few minutes, and put it back into the hot water until it has melted. Then, cut off the corner of the bag, leaving a tiny opening, and drizzle or squeeze the chocolate out. On the Easter eggs, I did some swirls, stripes, and yes, even some squiggles!