2 ½ Lbs. Fondant
½ Cup Heavy Cream
½ Lb. Butter
1 Tsp. Pure Vanilla Extract
Blend the fondant and butter together until crumbly in texture.
Cover and refrigerate overnight.
Bring the cream to a boil in a heavy saucepan.
Mix the cream with the fondant mixture until well blended.
Allow mixture to rest for 3 to 4 hours.
Form mixture into egg shapes and allow to air dry for 4 to 6 hours before dripping.
Add 8 Oz. of coconut to the mixture during the addition of the cream.
Can be made with the coconut crème recipe by shaping like potatoes and rolling in cinnamon.
From Monica’s Kitchen
Makes 5 Pounds
4 One Pound Boxes 10X Sugar
2 Tablespoons Pure Vanilla
1 Pound Softened Butter
½ Cup Evaporated Milk
2 Cups Peanut Butter
2 Cups Coconut
-Cream butter and vanilla.
-Add sugar one box at a time.
-Blend with electric mixer until smooth.
-Add evaporated milk as needed to moisten evenly.
-Continue until all sugar is added and mixture is smooth.
-Separate batter into three bowls.
-To the first bowl, add 2 cups peanut butter to make Peanut Butter Eggs.
-To the second bowl, add 2 cups coconut to make Coconut Cream Eggs.
-The last bowl remains plain to make Butter Cream Eggs.
-Mold candies into egg shapes, either by hand or with a candy mold. Then place on wax paper to set, for about an hour.
-Melt confectionary coating by placing the coating in a double boiler. The container that the coating is in must be thoroughly dry. The water in the bottom container must be at around 115° F, never hot.
-Dip eggs into melted confectionary coating, then place on wax paper until it sets.