posted by Schmitty 02-10-100 3:45 PM
Peppermint Easter Eggs
Serving Size : 40
1/2 cup butter -- softened
1/2 teaspoon salt
1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
1/2 teaspoon peppermint extract
2 drops red food coloring
10 cups powdered sugar -- sifted
1/2 cup peppermint candies -- crumbled
24 ounces vanilla flavored candy coating -- OR
24 ounces confectioner's coating, white
decorators icing -- store bought
With a mixer, beat the butter and salt in a large bowl. Gradually beat in the Eagle Brand Sweetened Condensed Milk, peppermint extract and food coloring. Gradually beat in 6 cups of the powdered sugar.
With a spoon, stir in as much of the remaining powdered sugar as you can. Stir in the crushed candies.
Turn out onto a 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 1/2 inches wide). Place eggs on wax paper lined baking sheets; cover and chill at least 4 hours.
In a large saucepan, melt the candy coating over low heat, stirring constantly. To coat each egg, insert a fork into the bottom of a chilled egg and dip into the melted candy coating; let excess coating drip off.
Place on waxed paper lined baking sheets, forked side down; let stand until firm. Decorate as desired with store bought icings. Store covered at room temperature or in refrigerator.
Variation:
Peanut Butter Eggs:
Reduce the butter to 1/4 cup; add 1/3 cup creamy peanut butter. Omit the salt, peppermint extract, food coloring and peppermint candies. Proceed as above.
Prep time: 50 minutes + decorating time Chilling time: 4 hours
Makes 40 eggs