Chocholat eggs

1/2 cups light corn syrup
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 − 12 oz. bag milk chocolate chips
2 Tbls. shortening

Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer.
Add sugar, one cup at a time, mixing by hand after each addition.
Remove about 1/3 of the mix and place in small bowl.
Add yellow & red coloring and stir.
Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size.
Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening.
Repeat with remaining ingredients.
Refrigerate 3−4 hrs.
Combine chocolate chips with shortening in glass bowl.
Microwave on high for 1 minute.
Then stir and microwave another minute.
Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry.
After 1−2 hours of chilling, dip each candy one more time and chill.