FONDANT EASTER EGGS

1/2 cup margarine or butter, softened
1 teaspoon salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 pounds plus 2 cups confectioners' sugar
Assorted food colorings
Vanilla, lemon, almond, maple or peppermint extract

In large mixer bowl, cream butter and salt. Add Eagle Brand until smooth. Gradually add 2 pounds confectioners' sugar; blend well after each addition. Divide into 4 equal portions.

In medium bowl, tint each portion with a few drops of food coloring; flavor each portion with 1/2 teaspoon desired flavor of extract.

On smooth surface, knead 1/4 to 1/2 cup confectioners' sugar into each portion until smooth. Shape each portion into 4 to 6 eggs. Place on baking sheets; cover and chill until firm, about 4 hours or overnight.

DIPPING CHOCOLATE:
In top of double boiler, melt 8 (1 ounce) squares semi-sweet chocolate and 1/3 to 1/2 slab household (food grade) paraffin wax over hot water over medium heat. Stir with wire whisk until chocolate is melted and well blended. Remove from heat.

Insert 2-pronged fork into bottom of each chilled egg. Dip into warm candy coating; let excess coating drip off. Place on waxed paper lined baking sheets; let stand or chill until firm.

Decorate as desired with frosting. Store covered at room temperature or in refrigerator.

BUTTER CREAM FROSTING:
In a medium-size bowl, cream 1/3 cup butter until fluffy. Add 1 teaspoon vanilla extract. Gradually add 3 cups sifted confectioners' sugar; mix well after each addition. (Note: mixture will be very stiff). Beat in 1 tablespoon egg white (pasteurized) until mixture is smooth and creamy. Add a few drops food coloring until mixture is of desired shade. If mixture needs slight thinning, add 1-2 tablespoons heavy cream to make suitable consistency to press through decorating tube.

Servings: Makes 16 medium or 24 small eggs
Source: Eagle Family Foods