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.

Irish Potatoes

Can be made with the above coconut crème recipe by shaping like potatoes and rolling in cinnamon.