3 lb. powdered sugar
2/3 C. condensed milk
1 T. vanilla
1/2 t. salt
1 lb. semisweet chocolate, chopped
2 T. vegetable shortening
Icing:
2 lb. powdered sugar
1 C. vegetable shortening
1/2 C. milk
Food coloring (optional)
To increase variety, divide dough into four portions and use extra flavors. In a
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 a 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.
In a large bowl, gradually beat sugar into shortening until fluffy. Beat in milk
until smooth. Divide into batches; beat in food coloring (if using). Decorate
eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 T. unsweetened cocoa powder
Maple Walnut: add 2 T. chopped walnuts and 1/2 t. maple extract
Citrus: beat in 1 T. grated orange rind.
Makes about 32 eggs.
