Chocolate Cream Filled Easter Eggs

• 1/2 cup sweetened condensed milk
• 1/2 cup butter, softened
• 1 1/2 teaspoons corn syrup
• 1 teaspoon salt
• 1 teaspoon vanilla
• 6 -7 cups sifted icing sugar
• yellow food coloring
• 1 lb semisweet chocolate
• 1 ounce paraffin wax (optional)

1. In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
2. Add icing sugar in 3 or 4 batches,stirring well after each addition.
3. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
4. Take 1/4 of the mixture, and color it yellow for yolks.
5. Form it into 10 to 15 small balls, set aside.
6. Make 10 to 15 Larger balls with the remaining mixture.
7. Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
8. Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
9. Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
10. Place eggs on tray lined with waxed or parchment paper.
11. Put in a cool place until chocolate is firm.
12. Decorate if desired.

condensed milk, butter, corn syrup, salt, vanilla, icing sugar, yellow food coloring, semisweet chocolate, paraffin

Taken from www.food.com/recipe/chocolate-cream-filled-easter-eggs-111594 (may not work)