White Chocolate Easter Eggs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
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From Niceville, Florida, Diane Hixon writes, My kids loved these homemade candies when they were growing up. The eggs are pretty and taste so sweet! Ingredients:
1/2 cup butter, cubed |
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 |
Directions:
1. 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.
2. Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip 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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