Easter Eggs

These homemade Easter eggs are the kind of candy that gets passed down through families. A smooth filling of powdered sugar, butter, and evaporated milk gets chilled, shaped by hand into eggs, then dipped in melted semi-sweet chocolate for a glossy shell.

Chilling the filling is a must. Warm filling is too soft to shape and will melt the chocolate coating the moment you dip it. Get the mixture cold enough that it holds its egg shape firmly before you start dipping.

The paraffin wax melted into the chocolate gives the coating a clean snap and a professional-looking sheen. Without it, the chocolate sets soft and fingerprints show on every egg.

Kitchen Tips

• Mix the filling until completely smooth. Lumps of powdered sugar create gritty patches in the finished candy.
• Shape the eggs quickly and return them to the fridge between batches. Warm hands soften the filling fast.
• Dip each egg using a fork or toothpick, letting the excess chocolate drip off before setting on waxed paper.
• Store in a cool place or the refrigerator. The chocolate coating softens in warm rooms.

Variations

• Add a cup of peanut butter to the filling for peanut butter Easter eggs.
• Mix in shredded coconut for a coconut cream egg.
• Drizzle white chocolate over the finished eggs for a decorative two-tone finish.