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 <shusky@erols.com> on Mar
23, 1998
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