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.