Peppermint Easter Eggs
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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.