Peppermint Easter Eggs

[Melissa Burnell]

Peppermint Easter Eggs

Kids of all ages will be delighted to find these colourfully decorated,
creamy candy eggs in the basket left by the Easter Bunny. This recipe is fun
to serve at casual gatherings as well; simply shape and decorate the candy to
match the theme.

Servings: 40 eggs
Serving Size: not available
Nutrition: not available
Prep Time: 50 minutes
Cook Time: 0
Total Time: 0

Ingredients
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 colouring
9-10 cups sifted confectioners’ sugar
1/2 cup crushed peppermint candies (about 20 candies)
1 (24-ounce) package vanilla-flavoured candy coating or
confectioners’ coating
Purchased tubes of decorating icings
Instructions
With mixer, beat butter and salt in large bowl. Gradually
beat in EAGLE BRAND?, peppermint extract and food colouring. Gradually beat in 6
cups confectioners’ sugar. With spoon stir in as much of the remaining sugar
as you can. Stir in crushed candies.
Turn onto surface dusted with additional confectioners’
sugar. Gradually knead in enough of the remaining confectioners’ 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 ? 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 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.

Notes: Variation

Peanut Butter Eggs: Reduce butter to 1/4 cup; add 1/3 cup creamy peanut
butter. Omit salt, peppermint extract, red food colouring and peppermint
candies. Proceed as above

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