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Easy Elegant Easter
Eggs 1 stick butter 1. In large bowl of an electric mixer,
cream butter until light and fluffy. 2. Add vanilla and condensed milk and
beat until blended. 3. Add two cups of sugar and beat until
blended. 4. Add two additional cups sugar and beat
with mixer until blended. 5. 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. 6. Remove mixture from bowl onto clean
counter surface and knead with your hands if
necessary to make a smooth, fondant
consistency. 7. Pinch off about two tablespoons of the
fondant and roll it between yourhands to
form a smooth egg shape, slightly narrower
at one end. 8. Place each egg on a cookie sheet
covered with waxed paper. 9. Refrigerate a few hours or overnight
to firm and chill before dipping in
chocolate adhere to the eggs. Dip in
chocolate. 10. Moist, sweetened coconut may be added
to the fondant to make coconut cream eggs. 11. 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. 12. Coat with chocolate for plain eggs.
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. unsweetened chocolate, melted