White Chocolate Easter Eggs
My kids really loved these homemade candies when they were growing up. These Easter eggs are pretty and taste so sweet. Make up a batch, and the Easter bunny just might hire you to help fill baskets.
1/2-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
Step 1...In a large saucepan, melt butter. Stir in confectioners' sugar, milk, and vanilla until smooth. Stir in pecans. Transfer to a bowl and cover, refrigerate for 2 hours or until easy to handle. Drop by level tablespoons onto waxed paper lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.
Step 2...Dip the Easter eggs into the candy coating and place on waxed paper until set.
Step 3...For a speckled look, dip a small crumbled up ball of waxed paper into the food coloring, now gently press the waxed paper onto a paper plate to remove the excess food coloring, then gently press color onto the eggs. Repeat if needed and blot with paper towels.
Makes about 4 dozen.