Peppermint Easter Eggs

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

With mixer, beat butter and salt in large bowl. Gradually beat in Eagle Brand, peppermint extract and food coloring. 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 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 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 leftovers covered at room temperature or in refrigerator.

VARIATION:

PEANUT BUTTER EASTER 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

Makes about 40 eggs
Source: Eagle Family Foods