Peppermint Easter Eggs
Source of Recipe
Jackie
List of Ingredients
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
Recipe
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 forkm 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.
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