Pascha Recipes
Peppermint Easter Eggs
Prep: 50 min + decorating | Chill: 4 hr | Yield: 40 eggs
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 coloring
- 9 to 10 cups sifted confectioners' 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
Instructions
- 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 confectioners' sugar.
- With spoon stir in as much of the remaining confectioners' 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 1/2 inches wide).
- Place eggs on wax 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 wax paper-lined baking sheets; let stand until firm.
- Decorate as desired with purchased icings.
- Store covered at room temperature or in refrigerator.
Notes
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.
Attribution
Eagle Brand