Fondant Candies
Source of Recipe
Eagle brand
List of Ingredients
1/2 cup margarine or butter, softened
1 teaspoon salt
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 pounds plus 2 cups confectioners' sugar
Assorted food colorings
Vanilla, lemon, almond, maple or peppermint extract
Recipe
In large mixer bowl, cream margarine and salt. Gradually beat in EAGLE BRAND until smooth. Gradually add 2 pounds confectioners' sugar; blend well after each addition. Divide into 4 equal portions. In medium bowl, tint each portion with a few drops of food coloring; flavor each portion with 1/2 teaspoon desired flavor of extract.On smooth surface, knead 1/4 to 1/2 cup confectioners' sugar into each portion until smooth. Shape each portion into 4 to 6 eggs. Place on baking sheets; cover and chill until firm, about 4 hours or overnight.
DIPPING CHOCOLATE: In top of double boiler, melt 8 (1 ounce) squares semi-sweet chocolate and 1/3 to 1/2 slab household paraffin wax over hot water over medium heat. Stir with wire whisk until chocolate is melted and well blended. Remove from heat. Insert 2-pronged fork into bottom of each chilled egg. Dip into warm cand coating; let excess coating drip off. Place on waxed paper lined baking sheets; let stand or chill until firm. Decorate as desired with frosting. Store covered at room temperature or in refrigerator.
BUTTER CREAM FROSTING: In a medium-size bowl, cream 1/3 cup butter until fluffy. Add 1 teaspoon vanilla extract. Gradually add 3 cups sifted confectioners' sugar; mix well after each addition. (Note: mixture will be very stiff). Beat in 1 tablespoon egg white until mixture is smooth and creamy. Add a few drops food coloring until mixture is of desired shade. If mixture needs slight thinning, add 1 - 2 tablespoons heavy cream to make suitable consistency to press through decorating tube.
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