1/2 c. butter
1 tsp. vanilla
1 tsp. salt
2/3 c. (1/2 can) sweetened condensed milk
6 c. (about 1 1/2 lb.) sifted powdered sugar

In a medium size mixing bowl, cream together butter, vanilla and salt. Blend in sweetened condensed milk until smooth. (No other canned milk will work.) Gradually add sugar. Blend well after each addition until the mixture becomes very stiff. Turn mixture from bowl onto a clean board. Carefully knead in remaining sugar. Continue to knead in all of the sugar. The mixture should now be smooth and not sticky. Cut the mixture into the desired number of pieces. With palms of hands, mold each piece into an egg shape.

Place egg shapes on a waxed paper lined cookie sheet. Place in refrigerator to chill for several hours or overnight. Dip eggs in dipping chocolate. Let chocolate coating harden before adding additional decoration. Decorate with Butter Cream Frosting or your own ornamental frosting. Makes 2 pounds basic fondant, enough for 1 dozen large, 2 dozen medium or 3 dozen small eggs.

Flavor Variations:

Coconut: Immediately after all of the sugar has been kneaded into the basic fondant mixture, gradually knead in 3/4 cup flaked coconut.

Almond: In the above Easter egg fondant recipe, substitute 1 teaspoon almond extract for vanilla or add 1 (8 ounce) can almond paste along with the butter.

Peanut Butter: Substitute 3/4 cup peanut butter for the butter. Add 1 teaspoon salt, 1 teaspoon vanilla, 1 1/3 cups (1 can) sweetened condensed milk and about 4 cups sifted powdered sugar. Follow directions as indicated in basic recipe.