Mom of two Mischievous Monkeys: Homemade Fondant Easter Eggs

Thursday, April 17, 2014

Homemade Fondant Easter Eggs

There are just some memories from childhood that have a way of sticking with you through time. Lots of my memories from childhood revolve around food, whether it was my grandmas shortbread cookies or something special my mom and I used to make together.

Around Easter a few years ago I took to Google searching for the fondant Easter Egg recipe that I remembered my mom making when we were little. We would each have one big egg with our name written on it and could easily make them last a week by slicing off a little sliver after dinner to eat. 

Thanks to the power of the Internet I soon found what I was looking for, recognizing the decadent eggs I remember from childhood. After seeing the ingredient list I can now see why they were so sweet that you only needed a little bit at a time. This is definitely not a recipe to use if you are avoiding sweets that is for sure!

While I will likely not be making these this year due to having to make a cake and cupcakes for my son’s birthday this week, I wanted to share this yummy recipe with you so that you can make a delicious Easter treat and some memories with your own families too!

Sunny Chocolate Easter Eggs ( from Eaglebrand)


Prep Time: 40 minutes plus chilling time Serving: 30 small eggs

1/2 cup (125 mL) butter, softened
1 tsp (5 mL) salt
1 can (300 mL) Sweetened Condensed Milk
1 tsp (5 mL) vanilla or almond extract
Few drops yellow food colouring
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing (pink, blue, green yellow)
Candy sprinkles

1.  Cream butter and salt until fluffy. Gradually beat in sweetened condensed milk, vanilla and food colouring. Slowly beat in icing sugar until well blended.
2.  Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill 4 hours, or until firm. You can make several small eggs or make larger eggs to cut slivers from as I did as a kid.
3.  Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
4.  Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
5.  Store covered at room temperature or in the refrigerator.

Try these delicious recipe variations: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry or mint extract for vanilla. 
Double chocolate eggs: After beating in icing sugar, add 1/2 cup (125 mL) mini chocolate chips. Proceed with kneading as directed.

Do you have special Easter Recipes? Leave me a comment below with links to your Easter recipes and I will be sure to check them out!
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  1. those sound yummy, happy easter. Stopping by from mama kats kelley at the road goes ever ever on

  2. What a fun tradition to carry on! I love it when I find exactly what I'm looking for on the Internet!