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 confectioner's
sugar
2 cups candied fruit
(cherries and pineapple)
nuts
dipping chocolate
1.
In a saucepan, cook sugar, syrup and water to 265 degrees.
2.
Add marshmallow creme and beat until almost firm.
3.
Add melted shortening, confectioner's sugar, candied fruit, and nuts.
4.
Mix well.
5.
Shape eggs by hand
6.
Dip in the chocolate.
7.
The eggs will keep 6 to 8 months.
Makes
10 eggs.
