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1
In large bowl of an electric mixer, cream butter until light and fluffy.
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2
Add vanilla and condensed milk and beat until blended.
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3
Add two cups of sugar and beat until blended.
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4
Add two additional cups sugar and beat with mixer until blended.
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5
If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar.
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6
Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
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7
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency.
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8
Pinch off about two tablespoons of the fondant and roll it between yourhands to form a smooth egg shape, slightly narrower at one end.
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9
Place each egg on a cookie sheet covered with waxed paper.
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10
Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the eggs.
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11
Dip in chocolate.
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12
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs.
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13
For peanut butter eggs, make a small yolk of aboutone tablespoon peanut butter and wrap in a thin layer of fondant.
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14
Shape as directed for shaping plain eggs.
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15
Coat with chocolate for plain eggs.
