Fruity Easter Eggs
Happy Healthy Holidays!
These fruit laden fruity Easter eggs 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.
The eggs will keep 6 to 8 months.
Recipe makes 10 servings Fruity Easter Eggs.
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The traditional act of painting eggs is called Pysanka. Its name derives from the Ukrainian verb "pysaty," meaning "to write." ("Pysanka" is the singular form; "pysanky" is plural.)