| 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”