St. George's Fondant-Filled Easter Eggs

This is the recipe for the chocolate-coated Easter Eggs which were made and sold each year as a fund-raiser by the women of St. George's Anglican Church in Lennoxville. Each egg flavor was decorated with a different frosting design to tell the flavors apart. In the eighties, the women made in excess of 500 eggs each year and they sold out quickly.

Mix together and knead:
3 lbs icing sugar
2/3 can condensed milk
½ lb butter
1 Tbsp vanilla
½ tsp salt

plus your choice of any one of the following flavourings:

Chocolate: 1 ½ tsp vanilla + ½ Tbsp cocoa powder

Cherry: ½ cup chopped drained cherries + ½ cup milk

Maple walnut: 1 ½ tsp maple flavour + ½ cup chopped walnuts

Coconut: 1 ½ tsp coconut flavour + ½ cup coconut

Peanut butter: 1 cup peanut butter + 2 Tbsp corn syrup

Form into half-eggs (flat one side, about 4" x 2" x 1.5"), dip into melted semi-sweet chocolate, let cool on baking paper. Decorate with icing if desired.