Magic Easter Eggs

Magic Easter Eggs

A vintage handwritten recipe for Magic Easter Eggs; make these Magic Easter Eggs with butter, vanilla, salt, Eagle Brand Milk, and confectioners' sugar. Coconut Eggs or Peanut Butter Eggs can also be made. After the Magic Easter Eggs have cooled, dip in chocolate and decorate.
A vintage handwritten recipe for Magic Easter Eggs


1/2 cup butter
1 teaspoon vanilla
1 teaspoon salt
1/2 15-ounce Eagle Brand
6 cups sifted confectioners' sugar


Cream butter, vanilla, and salt in a mixing bowl blend in the milk until smooth. Add sugar gradually, blending well after each addition. Blend until the mixture is very stiff. Turn onto a clean board, knead in all remaining sugar carefully. The mixture should be smooth and not sticky. Mold each piece into an egg shape. Place on waxed paper-lined cookie sheet. Chill for several hours. 

Coconut Eggs may be made by kneading in 3/4 cup flaked coconut after all sugar has been added. 

Peanut Butter Eggs may be made by substituting 3/4 cup peanut butter for butter, increasing milk to 1 can, and decreasing sugar to 4 cups. 

Dip chilled eggs in chocolate. Decorate. 

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