FRUIT AND NUT EASTER EGGS
2 1/4 C. granulated sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. Marshmallow Creme
1/2 C. shortening, melted
1/4 C. confectioners' sugar
2 C. candied fruit (cherries and pineapple)
Nuts (your choice)
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265F. Add Marshmallow Creme and
beat until almost firm. Add melted shortening, confectioners' sugar, candied
fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs
will keep 6 to 8 months. Makes 10 eggs
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