Fruit and Nut Easter Eggs

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)
dipping chocolate
|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.

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