White Chocolate Cream Eggs

Directions

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.