The fondant candy eggs from Aparna’s space was spot on. These candies are sinful trips to heaven and back and are instant kid pleasers and also to the eternally kids at heart :) 

• Salted butter – 55 grams (1/4 cup) room temperature {Amul Butter}
• Sweetened condensed milk – 200 ml
• Icing Sugar – 375 grams to 475 grams (about 3 to 3 3/4 cups)
• Food colour and flavours of choice
• 1 to 2 cups icing sugar for kneading the fondant

Put the butter in a bowl and whisk it till it becomes fluffy. Add the condensed milk and whisk again. Add 375 grams (3 cups) of icing sugar and mix together with a fork till blended well. Add some more of the remaining icing sugar, if necessary, till we have a dough (fondant) that is not sticky and stiff but firm.


Divide the fondant into four portions. Dust your working surface with some icing sugar. Colour with one or two drops and flavor each portion according to your preference. Knead each portion, separately, adding a little more icing sugar as necessary, until the colour is well blended and there are no streaks.

Working with one colored fondant portion at a time, pinch of small bits and shape into smooth 1 to 1 1/4″ long “eggs”. I also had fun mixing the dough to make multi-coloured eggs. Dust your palms with icing sugar if necessary. Place the eggs on baking sheets and refrigerate them for about 5 hours or overnight.


Use these “eggs” as they are to decorate or dip them in melted chocolate if you prefer. This recipe makes about 60 to 75 eggs (about 1” long). You can use them to decorate cakes, cupcakes, etc.

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For the chocolate nests, I went for a recipe from (taste.com)

• Milk Chocolate – 200 grams 
• Dark Chocolate – 200 grams
• Shredded coconut – 100 grams

Break up all the chocolate and place it in a bowl over a pan of simmering water until chocolate has melted. Set aside to cool slightly. Add the coconut and stir to combine.

Since I ran short of baking paper, I just greased a small cup (katori) and dropped the choco-coconut combo into the same.  Cool completely and then let it refrigerate for some time. Make a dent for eggs to sit. Refrigerate it further until firm. Just before serving, fill nests with eggs.

This is off to Avant Garde Cookies – Easter Recipes