Easy Elegant Easter Egg Candies
1/2 cup butter
1 teaspoon vanilla
2/3 cup sweetened condensed milk
6 cups powdered sugar
8 ounces melted unsweetened chocolate
In large bowl of an electric mixer, cream butter until light and
fluffy. Add vanilla and condensed milk and beat until blended. 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.