Recipe - Fruit And Nut Easter Eggs

2 One fourth cup Sugar ·
1 cup Light corn syrup ·
Three fourths cup Hot water ·
One half pound Marshmallow creme ·
One half cup Shortening; melted ·
One fourth cup Confectioners' sugar ·
2 cup Candied fruit; (cherries and
pineapple) ·
Nuts ·
Dipping chocolate

These can be made long before needed. Their flavor improves as they ripen.
You will need: ·

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.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 23, 1998