Fondant Crème Eggs
- 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 dipping.
Coconut Crème Eggs
Add 8 Oz. of coconut to the above mixture during the addition of the cream.
Can be made with the above coconut crème recipe by shaping like potatoes and rolling in cinnamon.