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Fruit and Nut Easter Eggs
submitted
by Sandy Cook
These can be made long before needed. Their flavor improves as they ripen.
You will need: ·
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 confectioners' sugar ·
2 cups candied fruit (cherries and pineapple) ·
Nuts ·
Dipping chocolate
How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. 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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