Food
candy Easter eggs
By Yankee Magazine|Feb 26 2007|
Ingredients
Fruit and Nut Easter Eggs
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
Instructions
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add
Marshmallow creme and beat until almost firm. Add melted shortening,
Confectioners’ ‘s sugar, candied fruit, and nuts. Mix well, shape eggs by
Hand and dip in the chocolate.
Makes 10 eggs.
