Fruit And Nut Easter Eggs
2-1/2 C. sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. marshmallow cream
1/2 C. shortening, melted
1/4 C. confectioners sugar
2 C. candied fruit (pineapple and cherries)
Nuts
Dipping chocolate
In a saucepan, cook sugar, syrup and water to 265° F on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.
Shape eggs by hand and dip in dipping chocolate.
Makes 10 eggs.
2-1/2 C. sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. marshmallow cream
1/2 C. shortening, melted
1/4 C. confectioners sugar
2 C. candied fruit (pineapple and cherries)
Nuts
Dipping chocolate
In a saucepan, cook sugar, syrup and water to 265° F on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.
Shape eggs by hand and dip in dipping chocolate.
Makes 10 eggs.
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