Easy Elegant Easter Eggs

Categories: Chocolate, Candies, Holidays, Easter
Yield: 1 Servings

1 Stick butter
1 ts Vanilla
2/3 c Sweetened condensed milk
6 c Confectioners' sugar
8 oz Unsweetened chocolate --
-melted

Preparation : In large bowl of an electric mixer, cream butter until light
and fluffy. Add vanilla and condensed milk and beat untilblended. Add two
cups of sugar and beat until blended. Add two additional cups of sugar and
beat with mixer until blended. If mixer is a heavy duty model, you may be
able to use it to blend in the remaining sugar. Otherwise, remove the bowl
from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your
hands if necessary to make a smooth, fondant consistency. Pinch off about
two tablespoons of the fondant and roll it between your hands to form a
smooth egg shape,slightly narrower at one end. Place each egg on a cookie
sheet covered with waxed paper. Refrigerate a few hours or overnight to
firm and chill before dipping in chocolate adhere to the eggs. Dip in
chocolate according to directions that precede the recipe. Moist, sweetened
coconut may be added to the fondant to make coconut cream eggs. For peanut
butter eggs, make a small yolk of about one tablespoon peanut butter and
wrap in a thin layer of fondant. Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.

Posted by: David Demarco (AKTJ53A) - Prodigy Reposted by: Debbie Carlson
~End Recipe Export- Posted by: Debbie Carlson
Posted to MM-Recipes Digest by "Chat Cat" on Mar
26, 98

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