- 1/2 cup corn syrup
- 1/4 cup dairy-free margarine or shortening (margarine tastes better and the final result is softer, but shortening holds its shape better during the process)
- 1 teaspoon vanilla
- 1 pinch of salt
- 2–3 cups powdered sugar
- 1 1/2 cups of safe chocolate chips for dipping (I used Divvies this time)
- 1 tablespoon shortening
- With a hand mixer or stand mixer, blend the corn syrup and margarine together until creamy, add in the vanilla and salt and blend again. Carefully add the powdered sugar 1 cup at a time and mix until creamy and smooth. Divide 1/3 of the fondant out and color with yellow food coloring. Wrap both colors in plastic wrap and refrigerate for 1/2 hour.
- Spray the insides of some mini plastic Easter eggs with cooking spray (I found mine at Hobby Lobby for 50 cents!) Have fun filling the eggs, then put in the freezer for an hour or so before dipping.
- Slowly melt the chocolate chips and shortening in the microwave. (The shortening helps thin the chocolate, and is a cheater’s way to avoid the dusty “bloom” that happens when ill-tempered chocolate dries…I can’t temper chocolate to save my life…so I’ve given up) Remove the fondant centers from the plastic eggs. Reshape slightly if needed.
- Dip! I actually did a double dip. First, I did a really messy thin coat to make sure all the fondant was covered and let them freeze again. Then I re-dipped in a more pretty fashion.
- Wrap in foil and store at room temp if you plan to eat them in a few days, otherwise refrigerate for a few weeks.