Instructions: 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 into a small bowl. Add the yellow and red food coloring and stir well to combine. Cover both mixtures and refrigerate for at least 2 hours, or until firm.

When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm.

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

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

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

This recipe yields 2 dozen candy eggs.

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