Easter Egg Fondant
Ingredients
2 pounds powdered sugar
2 tablespoons peanut butter
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon mashed potatoes
12 ounces semi-sweet chocolate chips
1 sq. paraffin
Preparation
1
Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.) Refrigerate until firm. Melt chocolate and paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store dipped eggs in refrigerator.
2
Nut Fondant: Subtract peanut butter. Add 1 extra tablespoonful each of cream cheese and potatoes. Add tablespoon maple flavoring. Add 1 cup chopped walnuts.
3
Cherry Fondant: Use nut recipe but substitute chopped maraschino cherries for nuts and cherry juice for maple flavoring.
4
Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.
Tools
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Yield:
4.0 servings
Added:
Friday, December 4, 2009 - 2:00am
