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Add a photoServings: 12
Ingredients
- 2 pound powdered sugar
- 2 tbsp. peanut butter
- 1 tbsp. cream cheese
- 1 tbsp. butter
- 1 tbsp. mashed potatoes
- 12 ounce. semi-sweet chocolate chips
- 1 sq. paraffin
Directions
- Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.) Chill till hard. Heat chocolate and paraffin. Dip cool, hard fondant Large eggs in cooled chocolate. Store dipped Large eggs in refrigerator.
- Nut Fondant: Subtract peanut butter. Add in 1 extra tablespoonful each of cream cheese and potatoes. Add in Tbsp. maple flavoring. Add in 1 c. minced walnuts.
- Cherry Fondant: Use nut recipe but substitute minced maraschino cherries for nuts and cherry juice for maple flavoring.
- Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 465 | |
| Calories from Fat 148 | 32% |
| Total Fat 17.6g | 22% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 31mg | 1% |
| Potassium 257mg | 7% |
| Total Carbs 84.55g | 23% |
| Dietary Fiber 4.9g | 16% |
| Sugars 74.49g | 50% |
| Protein 4.34g | 7% |
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