Fruit and Nut Easter Eggs

Fruit and Nut Easter Eggs

2 1/2 cups          sugar 1     cup           light corn syrup 3/4 cup           hot water 1/2 pound         marshmallow cream 1/2 cup           shortening -- melted 1/4 cup           confectioner's sugar 2     cups          candied fruit (pineapple and cherries) nuts dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

Enjoy.

Contributed by :

 * World Recipes Y-Group