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    WHITE CHOCOLATE EASTER EGGS


    Source of Recipe


    TASTE OF HOME – April/May 2003

    List of Ingredients




    ˝ cup butter (no substitutes)
    3 cups confectioners’ sugar
    2/3 cup sweetened condensed milk
    1 teaspoon vanilla extract
    2 cups finely chopped pecans
    1 pound white candy coating, melted
    Gel food coloring, optional

    Recipe



    In a large saucepan, melt butter. Stir in the confectioners’ sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.

    Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip in a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel. YIELD: About 4 dozen

 

 

 


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