Description:

Very Sweet, pretty little eggs.

Source:

Yolanda

Serves/Makes:30 eggs

Ingredients

• 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

Preparation

• 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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