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Fruit and Nut Easter Eggs
2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
Nuts �
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add
marshmallow creme and beat until almost firm. Add melted shortening,
confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs
by hand and dip in the chocolate.
Makes 10 eggs. |
