Finally! Dipped Chocolates in time for Easter!

Start with 1/3 c. softened butter in a bowl. Add 1/3 c. light Karo Syrup, 1/2. tsp. salt and 1 tsp. vanilla. Mix it all together.

It starts looking like this. Keep mixing!

   I have been trying since before Christmas to show you my recipe for handmade dipped chocolates.  These are the ones my oldest son says he remembers me always making but letting him eat very few of them because I was always giving them away.  I don't think that is exactly true, although he probably did want to eat many more than I let him eat.  Well, unfortunately, he is away at law school and won't get to eat any of  this batch, unless we mail him some, which I guess is a real possibility.  
  Since I missed making them at Christmas last year, I thought I would make them for Valentine's Day, but of course that was interrupted by a couple of babies being born! So, now we are almost at Easter, I have finally found the chance! I saw a cute tutorial on Pinterest about some delicious looking Oreo truffles shaped like eggs and decorated.  http://www.gimmesomeoven.com/easter-egg-oreo-truffles/  I love Oreo truffles, but for Spring, I associate flavors that are a little brighter, like citrus flavors.  I always make lemon meringue pie for Easter dinner.  So I decided to make 3 citrus flavors, lemon, tangerine and key lime!  Get the citrus squeezer here!   I dipped them in dark chocolate to help offset the sweetness of the filling.
So, follow along and you can make some of your own Easter Eggs this year!  My recipe is one I have had since I was in Jr. High Home Economics!  I have made it for many years.  I hope you enjoy it.

When the butter mixture is well blended, add 3 1/3 c. powdered sugar, all at once. Mix together until you have a dough like mixture like this one. You could do this in a food processor, or you could knead it into this stage with your hands.

Then I used my nifty new citrus juicer to add juice!

First I added the zest of each fruit, because that is where you will get some good flavor.

I used both halves of the tangerine and the lime. I only used half of the lemon's juice because it was sooooo juicy. Mix it all into the fondant, then you have to add more powdered sugar to get back the desired consistency of the dough in order to shape and dip it.

Here are my fruits. No artificial flavoring!

   Now it is time to add the flavors.  I divided the dough, (it is actually a fondant) into 3 parts to flavor separately.  

After you mix it back into a dough, refrigerate it for awhile to aid in shaping consistency.

It only takes one fruit per flavor that you are going to make.

Line a tray or cookie sheet with waxed paper. See this cute Easter tray? My friend Melissa made a cute cake for a Scout auction and I bought it. The tray came with it! How fun is that?

Then, just start making your egg shapes and putting them on the tray. These are handmade, so the sizing isn't super uniform. I was able to make about 4 dozen chocolates from this recipe. I did put a little green food coloring in the lime ones to vary the color a bit.

  Now you put them in the fridge or freezer for an hour or so to harden them before dipping in the chocolate.  I just used melted Hershey's Special Dark chocolate chips melted on the double boiler to dip them in.

I use a toothpick to dip them, and just left it in until the chocolate hardened. Then a pulled it out and patched the hole.

I gave them a quick decorate with Wilton Candy Melts. They are delicious! Hope you love them!