Creamy Easter Eggs
Happy Healthy Holidays!
Creamy Easter Eggs is an excellent recipe for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.
3 tablespoons invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tablespoons light corn syrup
1/2 cup water
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons marshmallow cream
In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid.
Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil.
Uncover and place a candy thermometer in pan; cook to 250 degrees.
Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque.
Add vanilla and marshmallow creme. Continue to paddle candy until creamy. Add prepared fruit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.
* Buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.
Recipe makes 16 servings Creamy Easter Eggs.
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