Super Fondant Easter Eggies
1/2 pound butter or margarine
1 tablespoon vanilla
1/2 teaspoon salt
1 can sweetened condensed milk (eg. - Eagle Brand).
Or you can try this homemade recipe for condensed milk.
About 1500 g. (3 lbs.) icing sugar
About 1 1/2 300-g. packages semi-sweet chocolate (chips or chunks)
Yellow food colouring (optional).
Put all of above except icing sugar, chocolate, and food colour, into
food processor and mix well. (If a food processor isn't available, pour said ingredients into a large bowl and stir well.)
Add icing sugar until soft ball forms. NOTE - for food processor method: After about half the icing sugar
is added, you will need to remove the fondant mixture from the food processor
into a bowl, and work in the remaining icing sugar by hand.
Take about 1/8 of the fondant and colour it with food colouring. Divide
into 10 to 15 equal parts to form egg yolks.
Divide remaining into equal parts to form eggs. Then place each yolk into the center of each egg by pushing the yolk into the egg and gently forming the egg around the yolk, for each of the 10-15 eggs. Shape each into an egg shape.
Take a large cookie or baking sheet and cover it with a sheet of waxed paper. Place each egg on the waxed paper.
Let the fondant rest in the fridge for a day or so, for it will be easier to handle.
Then melt chocolate in a pot and dip each egg into the chocolate, covering its bottom. Place each egg carefully back onto the waxed paper on the baking sheet. Then cover the rest of the egg with chocolate using a spoon.
Then place the tray of eggs into the fridge, if possible, and let harden. Enjoy!
Return to my Home Page
Fudge recipe