Ingredients: 2 1/2 cups sugar 1 cup light corn syrup 3/4 cup hot water 1/2 pound marshmallow cream 1/2 cup shortening, melted 1/4 cup confectioner`s sugar 2 cups candied fruit dipping chocolate Directions:In a saucepan, cook sugar, syrup and water to 265 degrees 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 which will keep for 6-8 months. |