I doubled the recipe for the fondant, and added 2 TBSP maraschino cherry juice, and 2 tsp Almond extract which made it very extra yummy!!! I dont know if they will last long enough to even get a chance to liquify, but doesnt really matter, because they are delicious as is!! I used shortening on my hands to keep the fondant from sticking to my hands, and it worked really well. I used the cherries without the stems and had no problems with leakage. Thanks for a great recipe!! These will be on my list of Christmas candy to make for years to come!

Reviewed On: Dec. 13, 2010

These are the best deviled eggs ever!! I do recommend reducing the amount of salt though, as this was too much salt and had I added the full amount it called for, they would have been waaay too salty. Other than that, this is the best deviled egg recipe I have ever tried. Will not use another recipe ever again, this is a keeper!! Thanks Margaret!

Reviewed On: Nov. 26, 2010

This was very good! I added more sugar and vanilla as another reviewer suggested, and also mixed up the ingredients in a blender, which made it super easy and less mess. Will be making again and again!

Reviewed On: Sep. 19, 2010