| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Mar 23, 1998
A Message from our Provider:
“Jesus: Everything else will fade”