Chocolate Covered Easter Eggs

1Cup butter
1 tsp. Salt
2 tsp. vanilla or extract of choice
1 Cup condensed milk
3# powdered sugar
Chocolate for dipping

Cream butter, vanilla and salt till creamy. Add condensed milk then gradually add powdered sugar. It will be very stiff. Knead until all sugar is absorbed and smooth and not sticky. Shape as desired, like ovals for the egg shapes. Place on wax paper lined cookie sheets and chill till firm, a couple hours. Dip into melted chocolate and place on wax paper lined sheets till set. Decorate with colored icing if desired.
Makes 4# about 4dozen medium sized eggs

Divide candy into 2 or 3 portions and flavor each batch as desired such as:
Maple walnut using maple flavoring and chopped walnuts
Peppermint extract
Coconut, use almond extract and knead in about a cup of coconut
Cherry use almond flavoring and chopped well drained marachino cherries
Raspberry, add about 1/4 C of seedless raspberry preserves and raspberry flavoring or oil and add extra powdered sugar to make the candy stff and dry