How We Make: Fondant Easter Eggs


These fondant eggs are not for the faint of heart, or diabetic. Or… look. Human beings were never really meant to eat these. A few bites in and you may come to believe you can fly. (Important: You cannot.)

This is sugar mixed with sugar, wrapped in sugar, dipped in chocolate. But if you’re going to have a skoosh of sweet over Easter, let’s go homemade!

Yield: 12 large eggs (can be halved to make fewer or smaller eggs)


  • 1/2 cup butter
  • 1 tsp salt
  • 1 tsp vanilla
  • 2/3 cup (1/2 can) sweetened condensed milk
  • 6 cups (about 1 1/2 lbs) sifted icing sugar
  • yellow food colouring
  • red food colouring (optional)
  • 1/2 lb semi-sweet chocolate

Instructions – Making the Eggs

  1. Cream together butter, salt, and vanilla.
  2. Add sweetened condensed milk and blend until smooth.
  3. Gradually stir in icing sugar.
  4. Mixture will become very stiff — knead until all icing sugar is combined.
  5. Place fondant on board or waxed paper and continue kneading for several minutes, until mixture is very smooth and not sticky.
  6. Cut off 1/3 of the fondant and add enough yellow food colouring that it is the colour of yolks (a drop or two of red may help). Knead until colour is evenly blended. Cut 12 portions and roll into balls for the centre of the egg.
  7. Cut remaining fondant into 12 equal portions and pat out flat, then mould around egg yolk and into egg shape.
  8. Chill for a short time, then, if necessary, remodel gently.
  9. Chill for several hours or overnight.

Instructions – Dipping the Eggs

  1. Melt chocolate slowly in top of double boiler over hot water, stirring until blended. If you don’t have a double boiler, make a sort of “bain marie” by resting a cooking bowl (e.g. metal) that’s a little bigger than your pot, on top of the pot of hot water (keep the water just shy of a full boil). This will warm and melt the chocolate. We don’t have a microwave, but that’s another option.
  2. Dip the bottom half of egg in chocolate using either kitchen tongs or fingers. Let drip for a moment, then place on waxed paper for chocolate to harden, chocolate side up.
  3. If chocolate becomes too thick for dipping, reheat gently and continue.
  4. When eggs have been dipped on one side, dip the other side in the chocolate. Let drip a moment, and place on waxed paper with the soft chocolate side up to harden.

Source: My family has been making these since I was a kiddo, but I believe the original recipe is probably from Eagle Brand.