Creamy easter eggs or candy bars

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Invert sugar (* See Note)
⅓ cup Candied fruit -- chopped
(cherries and pineapple)
⅓ cup Chopped walnuts or pecans
3 cups Sugar
2 tablespoons Light corn syrup
Dash of salt
½ cup Water
½ teaspoon Vanilla extract
1 cup Marshmallow cream
(plus 2 tablespoons more)
Dipping chocolate

Directions

This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.

* buy invert sugar at cake and decorating stores.

In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid.

Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250 degrees.

Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla and marshmallow creme.

Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.

Makes 16 medium-size eggs.

Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson ... And, pray tell, whose imagination are you a figment of? ___ Blue Wave/QWK v2.12

~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28⅘ VFC/V.34/HST/DS (1:202/305)

====================================================================== ==== Packet: NARROWS Date: 03-29-95 (19:37) Number: 10007 From: Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies *CR* 2/7 Conf: (159) FIDO: Cooking From: Debbie Carlson Date: 03-29-95 (159) Fido: Cooking

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