Is what you call "icing sugar" what America calls powdered sugar or confectioners' sugar, or something different?
On 4/8/11, Donald <[email protected]> wrote: > My grandmother, mother and myself have used this recipe. Sometimes i cheat > and buy already prepared fondant at the local bulk store and then add > coconut or marachino cherries or other low moister dried fruits like > flavoured cranberries. I also sometimes melt dark chocolate or white > chocolate chips instead of the milk chocolate for differing egg coatings. > hth Donald > > Chocolate Easter Eggs > > > > ½ can sweetened condensed milk, approx. 1/2 cup > > 1 tsp vanilla flavouring or other flavour as desired ie. maple, rum, almond, > orange. > > 4, 3/4 cup icing sugar > > * 1/4 cup shredded coconut maybe added. > > *cherries or any fruit must be very, very dry. > > > > In electric mixer blend milk and vanilla, add sugar slowly until mixture > thickens. Add fruits by hand and form into a fondant. . > > Shape into egg shapes and let stand to lightly harden. About 15 minutes. > > Place each egg shape onto wax paper to harden. > > Chocolate dip > > 4 ounces or 4 squares semi-sweet chocolate > > 1 tbsp butter > > 1 tbsp icing sugar > > 2 tbsp shredded parafin wax > > > > Melt chocolate, icing sugar, butter and wax in double boiler > > Lightly dip egg shapes to coat and set on wax paper to cool > > Store in sealed container in fridge. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Have a great day, Alex (msg sent from GMail website) [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
