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Fondant Easter Eggs
1 teaspoon salt
14 ounces sweetened condensed milk
2 pounds powdered sugar -- plus
2 cups powdered sugar
assorted food colorings
vanilla, almond, lemon, maple or
1 pound chocolate flavored candy coating
or vanilla flavored candy coating
1 tube decorator frosting
In a large bowl, beat margarine and salt until fluffy; gradually beat in sweetened condensed milk, then 2 pounds powdered sugar until well blended. Divide into 4 equal portions. In medium bowls, tint each portion with a few drops food coloring; flavor each protion with 1/2 teaspoon desired flavoring. On a smooth surface, knead 1/4 to 1/2 cup powdered sugar into each portion until smooth. Shape into 4 or 6 eggs. Place on baking sheetes; cover and chill until firm, about 4 hours or overnight. Insert a 2-pronged fork into the bottom of each chilled egg. Dip into warm candy coating; let excess coating drip off. Place on waxed paper lined baking sheets; let stand or chill until firm. Decorate as desired with frosting. Store covered at room temperature or in the refrigerator. If using vanilla flavored candy coating, you may need to dip twice.
Reviews of Fondant Easter Eggs :
1-1 of 1 reviews
A foodie in texas Feb 28, 2009
Would make this again.
I actally love this recipe and its so yummy!! at first i didnt think it would taste good but it taste delicious!i will most defintley make this again!:)
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