• 1/2 cup light corn syrup
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 4 drops yellow food coloring
• 2 drops red food coloring
• 2 cups milk chocolate chips **
• 2 tablespoons vegetable shortening **

Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of the mixture, and place it in a small bowl. Add the food colorings and stir well. Cover both mixtures and refrigerate for at least 2 hours, or until firm.

When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap a portion of the white filling (approximately twice the size) around it. Form this filling into the shape of an egg, and place it on a cookie sheet that has been brushed with a light coating of vegetable shortening. Repeat process with the remaining filling ingredients; refrigerate these "eggs" for 3-4 hours, or until firm.

Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir.

Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill.

After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.

** If you're a chocolate purist, then melt and temper some good dark chocolate instead of the milk chocolate chips and shortening.