Fruit and Nut Easter Eggs
Happy Healthy Holidays!
These fruity, nutty Easter treats can be made long before needed. Their flavor improves as they ripen.
2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
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. Recipe makes ten eggs.
The eggs will keep six to eight months.