|Picture from: thibeaultstable|
Image Credit: Ann
Chocolate Easter Eggs
“The original recipe called for adding paraffin. Monique didn't use the paraffin so neither did I. The recipe can be made in advance and refrigerated.” Ann
1.5 pounds of icing sugar
¼ pound butter melted
½ can Eagle Brand Sweetened Condensed Milk
2 tablespoons corn syrup
1 tablespoons vanilla
½ pound of unsweetened or semi sweet chocolate melted
Mix first five ingredients with Kitchenaide or other mixer.
Shape like an egg and place in fridge till hard.
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Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs, or 16 four oz eggs.
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