Make Fondant Easter Eggs

Easter is even more fun when you start your own family tradition of making candy to share with others! Try this chocolate fondant recipe for making Easter eggs.

Ingredients

  • ½ cup butter
  • 1 teaspoon Make Vanilla Extract/essence
  • 1 teaspoon salt
  • ⅔ cup sweetened condensed milk
  • 6 cups (about 1 and ½ lbs) confectioner's sugar
  • 12 ounces semi-sweet chocolate chips
  • ½ of a half-inch thick slab of paraffin wax (the type used in canning)

Steps

  1. In a medium-sized bowl, cream the butter, vanilla, and salt together.
  2. Blend in the sweetened condensed milk until smooth.
  3. Gradually add the sugar, blending well after each addition until the mixture becomes very stiff.
  4. Turn out on a clean pastry board (or counter).
  5. Carefully knead in any remaining sugar.
    • Note––the mixture should be smooth, and not sticky.
  6. Divide the fondant in half if making two flavors. Otherwise, leave as is.
  7. Add the desired flavoring.
  8. Cut each portion into the desired number of eggs. The size you'd like the eggs to be will determine how many eggs you make.
  9. With the palms of your hands, mold each piece into an egg shape.
  10. Place the eggs on a wax-paper or foil lined cookie sheet.
    • Refrigerate for several hours or overnight.
  11. Dip the eggs in melted dipping chocolate (see instructions in next section). Once dipped, decorate as desired or simply leave as they are.
    • Try using a 2-pronged cooking fork to dip the eggs, placing the tines into the bottom of the egg, dipping it into the warm chocolate, and turning it sideways to let the chocolate run onto the bottom.
    • Let it cool a few seconds, and then slide it off onto the cookie sheet.
    • Use the side of a dinner knife to push it gently off the fork if needed.

Dipping chocolate

  1. Melt the wax and chocolate slowly in a double boiler over hot (not boiling) water.
  2. Stir with a wire whisk until melted and well-blended. Do not leave unattended!
  3. Stir again before dipping each egg. If the chocolate cools and thickens, place over warm water again and gently re-heat.
  4. Let chocolate dry thoroughly before decorating.
  5. Store in the refrigerator.
  6. Finished.

Tips

  • Take the weather into consideration. If the air is moist, you will need to add more confectioner's sugar to compensate.

Things You'll Need

  • Fork
  • Whisk
  • Foil
  • Cookie sheet
  • Refrigerator
  • Double boiler

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Sources and Citations

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