fondant easter eggs
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!
prep time
cook time
method
Refrigerate/Freeze
yield
makes 36-40 per batch (with soup spoon to measure out)
Ingredients
- 1 cup margarine
- 3 pounds powdered sugar
- 2 teaspoons salt (i omit)
- 1 can eagle milk
- 2 teaspoons vanilla
- FLAVORINGS
- - cocoa powder
- - peanut butter
- - coconut
- DIPPING CHOCOLATE:
- 1-2 - spoons shortening
- 1 bag chocolate chips
How To Make fondant easter eggs
-
Step 1Cream margarine, vanilla and salt. Add milk and sugar gradually. Smooth not sticky, then add flavoring to taste:
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Step 2Chocolate--add cocoa powder to taste ( I added 2 T cocoa) Peanut butter--add by spoonful to taste 1 1/2 c per batch Coconut--shredded in bag to taste (I added 2 c sweetened coconut)
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Step 3Mold to shapes. Stick on wax paper lined cookie sheets in fridge to harden overnight.
-
Step 4Dipping Chocolate: Add shortening to melted chips to thin. Dip 'em in to coat and put back in fridge.
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Step 5Made 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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