Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Peppermint Easter Eggs




Source of Recipe


Internet


List of Ingredients




Prep Time: 50 minutes plus decorating
Chilling Time: 4 hours

1/2 cup butter, softened
1/2 teaspoon salt
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated Milk)
1/2 teaspoon peppermint extract
2 drops red food coloring
9 to 10 cups sifted powdered sugar
1/2 cup crushed peppermint candies (about 20 candies)
1 (24-ounce) package vanilla-flavored candy coating or confectioners' coating
Purchased tubes of decorating icings



Recipe



1. 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.

2. 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.

3. 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.