Title: Fruit and Nut Easter Eggs
Categories: None
Yield: 1 Servings

2 1/4 c 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 ·
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 recipelu-digest by LSHW on Mar 23, 1998