Post by chief_cook2 on Apr 3, 2006 8:24:41 GMT -6
Fruit & Nut Easter Eggs
2 1/4 cup sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners sugar
2 cup candied fruit
1 nuts
1 dipping chocolate
In 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. Will keep 6-8 months.
2 1/4 cup sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners sugar
2 cup candied fruit
1 nuts
1 dipping chocolate
In 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. Will keep 6-8 months.