Fruit and Nut Easter Eggs

Fruit And Nut Easter eggs

(pineapple And cherries)
 * 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

Nuts

Dipping chocolate

In a Saucepan, Cook sugar, Syrup And water to 265 DegreesOn 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 ByHand And Dip in Dipping chocolate. Makes 10 eggs Which WillKeep For 6-8 Months. Note: Try Piping a name on The egg After The chocolate is Firm.

Enjoy.

contributed by :

 * World Recipes Y-Group