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    * 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 cup butter or margarine -- softened
  1 teaspoon salt
  14 ounces sweetened condensed milk
  2 pounds powdered sugar -- plus
  2 cups powdered sugar
assorted food colorings
vanilla, almond, lemon, maple or
peppermint extract
  1 pound chocolate flavored candy coating
or vanilla flavored candy coating
tube 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 protion 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 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 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.


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