*  Exported from  MasterCook  *

                           Fondant Easter Eggs

Recipe By     : All-Time Favorite Recipes, Irresistible
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Butter -- softened
   1      ts            Salt
  14      oz            Sweetened condensed milk
   2      lb            Powdered sugar -- +2 c, divided
                        Assorted food colorings
                        Vanilla, almond, lemon, maple or
                        - peppermint extract
   1      lb            Chocolate flavored candy coating
                        - or vanilla candy coating
                        Tube decorator frosting

In a large bowl, beat butter and salt until fluffy; gradually beat in
sweetened condensed milk, then 2 lb 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 ts 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.

Notes:

I also used cherry, orange, and rum flavoring with good results. I
added a little nutmeg to the rum flavored candy. Some of the
flavorings required more than the 1/2 ts called for in the recipe. I
got well over one hundred 1" balls from this recipe and used a full
28 oz package of chocolate candy coating.

Date: May 7, 1996


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