1 C. light corn syrup
3/4 C. hot water
1/2 lb. marshmallow cream
1/2 C. shortening, melted
1/4 C. confectioner's sugar
2 C. candied fruit (pineapple and cherries)
In a saucepan, cook sugar, syrup and water to 265° F on a 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.