Everyone will love these homemade Fondant Easter Eggs.
- 1/2 cup butter, softened
- 1 teaspoon salt
- 14 ounce can sweetened condensed milk
- 2 pounds plus 2 cups powdered sugar
- assorted food flavorings (vanilla, almond, lemon, maple or peppermint extract)
- 1 pound chocolate and/or vanilla-flavored candy coating
- several different tubes of 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 portion 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 sheets; 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 (per ShadoeRose): 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 teaspoon called for in the recipe. I got well over one hundred 1-inch balls from this recipe and used a full 28 ounce package of chocolate candy coating.