Creme Eggs

Combine corn syrup, butter, vanilla and salt. Beat well until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition until creamy. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food colorings and stir well. Cover both mixtures and refrigerate for at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-sized 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 on a greased cookie sheet. Repeat for the remaining filling ingredients. refrigerate for 3-4 hours or until firm. Combine the milk chocolate with the shortening in a glass bowl. Microwave chocolate on high for 1 minute, stir and nuke for 1 another minute. Using a fork, dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto waxed paper. Refrigerate for 2 hours. Dip candy once more and chill until hardened.