Fruit and Nut Easter Eggs

Recipe

Preparation

In a saucepan, cook sugar, syrup and water to 265 degrees ona candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

Ingredients

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening , melted
1/4 cup confectioner's sugar
2 cups candied fruit
(pineapple and cherries)
nuts
dipping chocolate

Love Making Tips - Holiday foods | Easter [1]

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