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Creme Eggs

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
12 ounces chopped milk chocolate
2 tablespoons vegetable shortening

Combine corn syrup, butter, vanilla and salt. Beat well until
smooth. Add powdered sugar, one cup at a time, mixing by hand after
each addition until creamy.

Remove about 1/3 of the mixture and place it into a small bowl.
Add the yellow and red food colorings and stir well. Cover both
mixtures and refrigerate for at least 2 hours, or until firm.

When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap around it a portion of the white filling
that is roughly twice the size. Form this filling into the shape
of an egg and place it on a greased cookie sheet. Repeat for the
remaining filling ingredients. refrigerate for 3-4 hours or until

Combine the milk chocolate with the shortening in a glass bowl.
Microwave chocolate on high for 1 minute, stir and nuke for 1
another minute. Using a fork, dip each center into the chocolate,
tap the fork on the side of the bowl, then place each candy onto
waxed paper. Refrigerate for 2 hours. Dip candy once more and
chill until hardened.


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