| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Choco2 | 1 | servings | |
INGREDIENTS
| 3 | tb | Invert sugar; * See Note |
| 1/3 | c | Candied fruit; chopped |
| (cherries and pineapple) | ||
| 1/3 | c | Chopped walnuts |
| OR pecans | ||
| 3 | c | Sugar |
| 2 | tb | Light corn syrup |
| A dash of salt | ||
| 1/2 | c | Water |
| 1/2 | ts | Vanilla extract |
| 1 | c | Marshmallow cream |
| (plus 2 tablespoons more) | ||
| Dipping chocolate |
INSTRUCTIONS
This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate. * buy invert sugar at cake and decorating stores. In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250 degrees. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla andmarshmallow creme. Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into eggshapes and let stand a couple of hours. Dip in chocolate. Makes 16 medium-size eggs. Jo Merrill Recipe by: Jo Merrill Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”