White Chocolate Cream Eggs

1. 1

   In a large saucepan, melt butter.

2. 2

   Stir in pecans, sugar, milk, and vanilla, blending well.

3. 3

   Transfer to a bowl, cover, and chill 2 to 3 hours.

4. 4

   Shape candy mixture into 1 1/2 inch long egg shapes and place on waxed paper-lined baking sheets.

5. 5

   Cover and refrigerate overnight.

6. 6

   Melt and temper chocolate.

7. 7

   Use a fondue fork to dip candy eggs into melted chocolate.

8. 8

   Place on wire racks with waxed paper underneath.

9. 9

   Allow coating to harden.

10. 10

    To speckle eggs, place a small amount of food coloring on a paper plate.

11. 11

    Crumple a small piece of waxed paper and dip into food coloring; blot on plate.

12. 12

    Gently stamp egg to make speckles.

13. 13

    Using a paper towel, carefully blot egg to absorb heavy areas of food coloring.

14. 14

    Repeat with as many colors as you like.

15. 15

    I use two or more different colors and make different color eggs.

16. 16

    Let eggs sit uncovered until dry.

17. 17

    Do not refrigerate.

* Per serving · 4 servings · Values may vary.