Candy Easter Eggs 1/4 pound butter 1 pound confectioners' sugar 1 tablespoon vanilla extract 2 tablespoons (or more) cream or milk 12 ounces chocolate chips 1 (1-inch) square paraffin Cream butter, sugar and vanilla extract in about 2 tablespoons cream. A little more cream may be added if necessary to handle well. Shape into eggs. Refrigerate overnight to set. Melt chocolate and paraffin over hot water in a double boiler. Dip eggs into chocolate and put on wax paper to dry. Do not have the chocolate too hot, just warm.