Peppermint Easter Eggs
- Yield: 40 eggs
- Nutrition: See Below
- Prep Time: 50 Minutes
- Cook Time: 0 Minutes
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 teaspoon peppermint extract
- 2 drops red food coloring
- 9 to 10 cups powdered sugar
- 1/2 cup crushed hard peppermint candy (about 20 pieces)
- 1 (24 oz.) package vanilla flavored candy coating or confectioners' coating
- Purchased tubes of decorator frosting
- BEAT butter and salt in large bowl with electric mixer. Gradually beat in sweetened condensed milk, peppermint extract and food coloring. Gradually beat in 6 cups powdered sugar. Stir in as much of the remaining sugar as possible with spoon. Stir in peppermint candy.
- TURN onto surface dusted with additional powdered sugar. Gradually knead in enough remaining powdered sugar to make a smooth, easy-to-shape mixture.
- LINE baking sheets with wax paper. 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 prepared baking sheets: cover and chill 4 hours or until firm.
- LINE additional baking sheets with wax paper. Melt candy coating in large saucepan 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 prepared baking sheets; let stand until firm. Decorate as desired with purchased frostings.
- PEANUT BUTTER EGGS: REDUCE butter to 1/4 cup; add 1/3 cup Jif® Creamy Peanut Butter. Omit salt, peppermint extract, red food coloring and peppermint candies. Proceed as above.
Nutritional Information Per Serving
Serving Size (1 egg, 1/40 of recipe), Calories 280 (Calories from Fat 70), Total Fat 8g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 100mg, Total Carbohydrate 50g (Dietary Fiber 0g, Sugars 38g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 0%.
*Percent Daily Values are based on a 2,000 calorie diet.