Recipe(tried): Fondant x6 plus dipping Chocolate

For you perusal and experimentation:

EASTER EGG FONDANT
1/2 c Butter
1 ts Vanilla
1 ts Salt
2/3 c sweetened condensed milk
6 c Powdered sugar or more
Cream butter. Add vanilla and salt. Add Eagle Brand milk. When well-mixed, add about 2/3 of the powdered sugar. Knead mixture as you would bread dough on a surface dusted with powdered sugar. Divide dough into the number of portions for which you have different fillings (4 are listed above). Knead fillings into each of the portions, along with the remaining powdered sugar (to reduce stickiness). Form "eggs", using roughly a tablespoonful of dough at a time, or to desired size. Chill overnight on a cookie sheet. Dip in melted chocolate. When dry, wrap in saran wrap and keep refrigerated or store in a very cool place.
SUGGESTIONS: Dip in melted block chocolate to which you have added just a smidgeon of wax, or in melted chocolate buttons which do not require the addition of wax. Buy sugar candy flowers of different colors at a cake decorating supply store and use them to distinguish eggs containing one type of filling from those containing another, or decorate with different colored frostings.

EASTER EGGS
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c coconut
4 c Confectioner's sugar
Coating:
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax
Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.

JONI'S COCONUT EGGS
2 lb confectioner's sugar
14 oz Coconut, flaked
1 ts Vanilla
1/2 c Butter soft
1/8 ts Salt
Mix all the ingred's until soft, if sticky add more sugar. Make them small, but you can make them any size you want. Place on wax paper on cookie sheet. and chill. In mean time melt chocolate coating, and dip the eggs in the chololate and put in the freezer for a few minutes, makes them shiny.

COOKED FONDANT
2 cups sugar
1 cup water
2 tablespoons corn syrup
In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup.
Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on
a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a
crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it
from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough
hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3-5 minutes it will
suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until
pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an
airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

NO COOK FONDANT RECIPE
2/3 cup sweetened condensed milk
2 teaspoons vanilla
1 cup dry powdered milk
1/2 cup powdered sugar
Combine the condensed milk and the vanilla and stir thoroughly. Sift together the powdered milk and the powdered sugar and add to the condensed milk mixture. Turn out on bread board sprinkled with powdered sugar and knead gently until firm enough to handle, adding more powdered sugar if needed. Shape into balls to dip.
VARIATIONS
Divide into portions and add a different food coloring to each portion.
Flavor to taste with peppermint, orange, almond, black walnut, vanilla or lemon extract.
Or you can add any of the following:
1/2 cup shredded coconut;
1/2 cup peanut butter;
1/2 cup chopped nuts.
Press to thickness of 1/2 inch and cut into squares or rectangles.

FONDANT (Cream Filling for Eggs)
2 cups Sugar
1 1/2 cup Water
2 Tablespoons Light corn syrup OR
1/8 t Cream of tartar
* Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine sugar, the water and corn syrup or cream of tartar. Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling. Cover and cook over for 30-35 seconds.
* Uncover. Cook over medium-low heat until it reaches 240 degrees F, about 35 minutes, without stirring (mixture should boil gently over entire surface). Immediately pour mixture onto a platter. Do not scrape pan.
* Cool for 45 - 50 minutes or until candy feels only slightly warm to the touch. Do not stir candy.
* Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, then beat vigorously about 10 minutes or till fondant is white and firm.
* Knead fondant with fingers about 5 minutes or until smooth and free of lumps. Form into a ball. Let ripen for 24 hours, covered in an airtight container at room temperature. (Ripening is necessary for smooth and creamy fondant.)
(From the "Better Homes and Gardens New Cook Book.")

APRICOT DELIGHT
1 1/2 cups minced dried apricot
1 1/2 cups dessicated coconut.
7 oz sweetened condensed milk (1/2 can).
Mix together with bare hands. If it's too runny add some crushed biscuits. Roll into a snake and dust lightly in either castor sugar or more coconut. Chop into 1cm thick pieces. Eat the rest of the condensed milk (straight out of the tin) while the apricot delight is chilled in the fridge.

SIMPLE CHOCOLATE COATING
12 oz Hershey's Chocolate Chips
8 ts Shortening*
* do not use butter/margarine/oil
1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl.
* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F.
TO USE:
With fork, one at a time, dip candies/fruits into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.
Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.