Fruit and nut easter eggs

1 servings

Ingredients

Quantity Ingredient
2½ cup Sugar
1 cup Light corn syrup
¾ cup Hot water
½ pounds Marshmallow cream
½ cup Shortening -- melted
¼ cup Confectioner's sugar
2 cups Candied fruit
(pineapple and cherries)
Nuts
Dipping chocolate

Directions

In a saucepan, cook sugar, syrup and water to 265 degrees 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. NOTE: try piping a name on the egg after the chocolate is firm.

Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson ... Any certainty is a delusion. ___ 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 (19:38) Number: 10008 From: Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies *CR* 3/7 Conf: (159) FIDO: Cooking From: Debbie Carlson Date: 03-29-95 (159) Fido: Cooking

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