"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Fondant Easter Eggs Recipe

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This recipe for Fondant Easter Eggs, by , is from What We Like, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
cup butter, softened
1 tsp salt
1 can sweetened, condensed milk
2 pounds plus 2 cups powdered sugar
assorted food colorings
tsp vanilla, almond, lemon, maple, or peppermint extract
1 pound chocolate or vanilla candy coating, melted
decorator frosting

Directions:
Directions:
In large bowl, beat butter and salt til fluffy. Gradually beat in sweetened condensed milk then 2 pounds powdered sugar til well blended. Divide into 4 equal portions. In medium bowl, tint each portion with a few drops food coloring. Flavor with tsp extract.
Knead to cup powdered sugar into each portion until smooth. Shape each portion into 4 or 6 eggs. Place on baking sheets. Cover and chill about 4 hours or overnight. Insert 2-pronged fork into bottom of each chilled egg to dip into warm candy coating. Let excess drip off. Place on waxed paper lined sheets. Let stand until firm. Decorate as desired with frosting. Store covered at room temperature or in refrigerator.

 

 

 

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