Cream Filled Easter Eggs

In large bowl combine condensed milk, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches, stirring well after each addition. Knead until mixture holds its shape and is smooth and pliable.

Divide into thirds. Wrap 2/3 in plastic wrap; set aside. Do not refrigerate. Tint remaining 1/3 yellow and roll into balls (yolks). Chill 30 minutes.

Divide remaining white mixture into serving-size pieces. Flatten each slightly and wrap around yellow yolks to form egg shapes. Place eggs on tray; cover with plastic wrap. Chill 4 hours.

Prepare dipping chocolate. Use a fondue fork to dip eggs into chocolate.