Fruit and Nut Easter Eggs

by Jo Merrill

SERVINGS

10 servings scale / convert

INGREDIENTS

2-1/2 cups sugar
1 cup light corn syrup
3/4 cups hot water
1/2 lb. marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (pineapple and cherries)
Nuts
Dipping chocolate

INSTRUCTIONS

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, which will keep for 6-8 months.

CHEF COMMENTS

Try piping a name on the egg after the chocolate is firm.

TAGS

candy, desserts, eastereggs add tags

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