Lakin/Thompson Recipes

Fondant Easter Eggs

  2. 1/2 cup unsalted butter or margarine
  3. 1lb extra fine powered sugar
  4. 4 tablespoons cream (or canned milk)
  5. 1tsp. vanilla
  6. candied cherries and pineapples
  7. dates
  8. raisins
  9. nuts
  10. 4 oz.. of semi sweet chocolate
  11. 2 table spoons unsalted butter
  12. 1 square paraffin
  13. 5 drops vanilla
  14. & butter cream icing
  15. food coloring
  1. Beat cup butter or margarine until soft
  2. Add 1lb sugar, 4 tablespoons cream (or canned milk) and vanilla
  3. Add candied cherries pineapples, dates raisins, nuts.
  4. Work the fondant well with hands and shape into eggs using about 1/4 lb. more xxx sugar.
  5. Place in refrigerator until hard
  6. For chocolate Coating melt: chocolate, 2 table spoons butter and 1 square paraffin over hot water till soft, then add 5 drops vanilla.
  7. Dip eggs place on wax paper to dry.
  8. Decorate with extra fine powered sugar & butter cream icing
  9. Color with food coloring


Decorated eggs with our names on them were a traditional Easter Treat for us in the 1950's. Always the center of our Easter Baskets