Peppermint Easter Eggs
1/2 C. butter, softened
1/2 t. salt
1 (14 oz.) can Eagle� Brand Sweetened Condensed Milk
1/2 t. peppermint extract
2 drops red food coloring
9 to 10 C. sifted powdered sugar
1/2 C. crushed peppermint candies (about 20 candies)
1 (24 oz.) package vanilla-flavored candy coating or confectioners' coating
Purchased tubes of decorating icings
With mixer, beat butter and salt in large bowl. Gradually beat in Eagle Brand,
peppermint extract and food coloring. Gradually beat in 6 cups of the powdered
sugar. With spoon stir in as much of the remaining powdered sugar as you can.
Stir in crushed candies.
Turn onto surface dusted with additional powdered sugar. Gradually knead in
enough of the remaining powdered sugar to make a smooth, easy-to-shape mixture.
Divide into quarters. Shape each quarter into 10 eggs (each about 2 inches long
and 1 to 1 1/2 inches wide). Place eggs on waxed-paper-lined baking sheets:
cover and chill for 4 hours or until firm.
In large saucepan, melt candy coating over low heat, stirring constantly. To
coat each egg, insert fork into bottom of chilled egg and dip into warm candy
coating; let excess coating drip off. Place on waxed-paper-lined baking sheets;
let stand until firm. Decorate as desired with purchased icings. Store covered
at room temperature or in refrigerator.
Makes 40 eggs.
Variation for Peanut Butter Eggs
Reduce butter to 1/4 cup; add 1/3 cup creamy peanut butter. Omit salt,
peppermint extract, red food coloring and peppermint candies. Proceed as above.
