Post by chief_cook2 on Mar 7, 2003 16:40:23 GMT -6
2 1/4 C. granulated sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. Marshmallow Crème
1/2 C. shortening, melted
1/4 C. confectioners' sugar
2 C. candied fruit (cherries and pineapple)
Nuts (your choice)
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265ºF. Add Marshmallow Crème 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.
1 C. light corn syrup
3/4 C. hot water
1/2 lb. Marshmallow Crème
1/2 C. shortening, melted
1/4 C. confectioners' sugar
2 C. candied fruit (cherries and pineapple)
Nuts (your choice)
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265ºF. Add Marshmallow Crème 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.