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1
Combine the corn syrup, butter, vanilla, and salt in a large bowl.
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2
Beat well with an electric mixer till smooth.
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3
Add in powdered sugar, one c. at a time, mixing by hand after each addition.
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4
Mix well till creamy.
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5
Remove about 1/3 of the mix and place it into a small bowl.
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6
Add in the yellow and red food coloring and stir well to combine.
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7
Cover both mixtures and chill for at least 2 hrs, or possibly till hard.
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8
When mixtures are hard, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling which is roughly twice the size.
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9
Form this filling into the shape of an egg and place it onto a cookie sheet which has been brushed with a light coating of shortening.
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10
Repeat for the remaining filling ingredients, then chill these centers for 3 to 4 hrs or possibly till hard.
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11
Combine the lowfat milk chocolate chips with the shortening in a glass or possibly ceramic bowl.
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12
Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.
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13
Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper.
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14
Chill.
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15
After 1 to 2 hrs of chilling, dip each candy once more and refrigeratefor several hrs, or possibly till completely hard.
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16
This recipe yields 2 dozen candy Large eggs.
