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Cream Eggs

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Cream Eggs

1/2 cup light corn syrup
1/4 cup butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
Yellow food coloring
1 12-oz. bag milk chocolate chips

Cream together the corn syrup, butter, and vanilla, then beat in the powdered sugar. Separate out a third of the mixture into a separate bowl and add yellow food coloring until it is bright yellow. Place both bowls in the refrigerator for about an hour. Wearing disposable gloves, form the yellow filling into several small, egg yolk sized balls. Set the balls on parchment and place them in the refrigerator until form. Once the yolks are firm, coat them in the white filling and form it into an egg shape. Set them back on the parchment and put the egg fillings back in the refrigerator. Using a double boiler, melt the chocolate chips. Coat several egg-shaped candy molds with the melted chocolate. Make sure the coating is thick enough to form a strong shell. Place the molds in the refrigerator to allow the melted chocolate to set. Once the molds are set, place one egg filling into half of each mold. Join the eggshell halves together with melted chocolate and place the molds in the freezer. Allow the eggs to harden for at least an hour before attempting to remove.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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