Real Recipes From Real Home Cooks ®

fondant easter eggs

Recipe by
Megan Stewart
Middletown, OH

When I lived in Gaithersburg, Md, a friend of mine made these wonderful candies for Easter, and shared the recipe. They are very good! She always let her children help with the rolling into shapes, so it is also fun to make!

yield serving(s)
method Refrigerate/Freeze

Ingredients For fondant easter eggs

  • 1 c
  • 3 lb
    powdered sugar
  • 2 tsp
    salt (i omit)
  • 1 can
    eagle milk
  • 2 tsp
  • cocoa powder
  • peanut butter
  • coconut
  • 1-2
    spoons shortening
  • 1 bag
    chocolate chips

How To Make fondant easter eggs

  • 1
    Cream margarine, vanilla and salt. Add milk and sugar gradually. Smooth not sticky, then add flavoring to taste:
  • 2
    Chocolate--add cocoa powder to taste ( I added 2 T cocoa) Peanut butter--add by spoonful to taste Coconut--shredded in bag to taste (I added 2 c sweetened coconut)
  • 3
    Mold to shapes. Stick on wax paper lined cookie sheets in fridge to harden overnight.
  • 4
    Dipping Chocolate: Add shortening to melted chips to thin. Dip 'em in to coat and put back in fridge.
  • 5
    Made 4-1-21 for Easter. Cocoa and coconut flavors, since my niece doesn't like peanut butter. Each batch made between 36-40. I used a soup spoon from my kitchen silverware drawer to make the shapes. Note: if using peanut butter, you will definitely need more powdered sugar. LOL

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