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1
In a medium-sized bowl, cream butter, vanilla, and salt. Blend in sweetened condensed milk until smooth. Gradually add sugar, blending well after each addition until mixture becomes very stiff.
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2
Turn out on a clean pastry board (or counter). Carefully knead in any remaining sugar. (NOTE - mixture should be smooth, and not sticky)
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3
Divide fondant in half if making 2 flavors. Add desired flavoring. (see below) Cut each portion into the desired number of eggs. With palms of hands, mold each piece into an egg shape. Place eggs on a wax-paper or foil lined cookie sheet. Refrigerate several hours or overnight.
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4
Dip eggs in dipping chocolate, and decorate as desired. (I use a 2-pronged cooking fork to dip the eggs, placing the tines into the bottom of the egg, dipping it into the warm chocolate, and turning it sideways to let the chocolate run onto the bottom. Let it cool a few seconds, and then slide it off onto the cookie sheet. Use the side of a dinner knife to push it gently off the fork if needed.)
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5
Dipping chocolate: melt the wax and chocolate slowly in a double boiler over hot, (NOT BOILING) water. Stir with a wire whisk until melted and well-blended. DO NOT LEAVE UNATTENDED!!! Stir again before dipping each egg. If chocolate cools and thickens, place over warm water again and gently re-heat. Let chocolate dry thoroughly before decorating. Store in refrigerator.
