Friday, March 25, 2016

Homemade Amish Cream Eggs For Easter

Homemade Amish Cream Eggs

These wonderful Easter treats are easy to make and always a big hit. The yellow "yolk" is a pleasant surprise that always gets a big smile.

  • 3/4 stick butter, room temperature
  • 1/4 cup sweetened condensed milk
  • 1 tsp vanilla
  • pinch salt
  • 2 1/2 cups confectioners sugar
  • 8 oz milk chocolate

  1. In large bowl, mix together butter, condensed milk, vanilla, salt and sugar. The consistency should be like a really thick icing.
  2. Line a cookie sheet with parchment paper, and place the mixture on it. Knead it a few times until it’s smooth.
  3. Take 1/3 of the mixture, put it in a bowl, and dye it with yellow or orange food coloring. Roll this mixture into 16 little balls.
  4. Roll the rest of the white mixture into 16 balls, and flatten into little discs.
  5. Place a yellow ball on top of a little white disc, and wrap the white part around the yellow part. If you find the white discs start drying out, just hold them between your hands for a few seconds, and they’ll get soft again. Form into an egg shape, and place on the parchment lined cookie sheet. Chill eggs for 2 hours.
  6. Melt your chocolate either in the microwave, or in a heat proof bowl over a saucepan of simmering water. Dip eggs in roll around until they’re covered, then remove with a fork and shake a bit to remove excess chocolate. Put back on parchment paper, and chill again until chocolate is firm.