Confession: I have been nibbling a variety of chocolate mini eggs without paying attention to the quantity for the last two weeks. Taking them out of their noisy cellophane bags and displaying them in a cute jar made it very easy to breeze through the kitchen and snag a couple (or more).
Resolution: Measure a serving and set it aside. Measuring first leaves me free to nibble my beloved seasonal treats one or two at a time but I also decide ahead of time the volume to make available.
Alternative: Snag one of these homemade Fondant Cream Eggs that I helped Venessa of Kernels and Seeds make this morning.
Conclusion: It has become clear that I will be in contact with a large quantity of sugar this week. To maintain balance I will load up on fresh vegetables and lean protein at mealtime. I’ll start with these fabulous marinated tofu wraps that Venessa rolled up while I kneaded fondant.
I might also dust off my treadmill.
I have found dusting to be pretty good exercise.
Fondant Easter Eggs
This is the recipe used by Venessa’s Grandma as emailed to Venessa by her aunt. Venessa’s Grandma made these on her own with six children underfoot, we worked as a pair while juggling two children who spent part of the time watching Yellow Submarine! We made our eggs considerably smaller to be near the size of a Cadbury Cream Egg and produced 18 eggs from this recipe. The bracketed text are details I added after we made the eggs.
- 3 c sugar
- 1 c milk
- 1 tsp light Karo
- 1/2 stick of butter [4 TB]
- 1 tsp vanilla
- 1/4 tsp salt
- [1 1/2 – 2 1/2 cups of chocolate, melted over a double boiler]
- Cook these up to soft ball [240 degrees] in a pan large enough for boiling up [3 quart].
- Sprinkle a platter with cold water and pour the candy on top. Cut 1/2 cube butter over that and let it melt. When the candy is room temp, add 1 tsp vanilla and 1/4 tsp salt.
- Beat the candy with a wooden spoon til it is kneadable then knead it until it is very creamy and malleable. [Wear gloves and use plastic or silicone to manipulate the fondant.]
- Color 1/3 of the candy for yolks yellow (about 3 – 4 drops) for yolks. Fill an 8″ pan with an inch or so of cornstarch. Mold 8  yolks and place them in the cornstarch. Chill 1/2 hr.
- Divide the white candy that remains in 8 [18, 1 ounce] parts and wrap the yolks [make little balls and flatten into pancakes]. Chill another 1/2 hour.
- Dip in melted semi-sweet chocolate [or dark]. Set on waxed paper [parchment or brown paper] to harden.