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White Chocolate Cream Eggs
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Very Sweet, pretty little eggs.


Serves/Makes:30 eggs

  • 1/2 cup (125 ml) butter
  • 2 cups (475 ml) finely chopped pecans
  • 3 cups (700 ml) sifted confectioners sugar
  • 2/3 cup (150 ml) sweetened condensed milk
  • 1 tsp (5 ml) vanilla extract
  • 8 ounces white chocolate, broken into small pieces
  • Paste food coloring
  • In a large saucepan, melt butter.
  • Stir in pecans, sugar, milk, and vanilla, blending well.
  • Transfer to a bowl, cover, and chill 2 to 3 hours.
  • Shape candy mixture into 1 1/2 inch long egg shapes and place on waxed paper-lined baking sheets.
  • Cover and refrigerate overnight.
  • Melt and temper chocolate.
  • Use a fondue fork to dip candy eggs into melted chocolate.
  • Place on wire racks with waxed paper underneath.
  • Allow coating to harden.
  • To speckle eggs, place a small amount of food coloring on a paper plate.
  • Crumple a small piece of waxed paper and dip into food coloring; blot on plate.
  • Gently stamp egg to make speckles.
  • Using a paper towel, carefully blot egg to absorb heavy areas of food coloring.
  • Repeat with as many colors as you like.
  • I use two or more different colors and make different color eggs.
  • Let eggs sit uncovered until dry. Do not refrigerate.

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