Festivals : Easter : Easter Recipes : Easter Eggs

Easter Eggs

• 2 - 1/4 cup Sugar
• 1 cup Light corn syrup
• 3/4 cup Hot water
• 1/2 lb Marshmallow crème
• 1/2 cup Shortening melted
• 1/4 cup Confectioners' sugar
• 2 cups Candied fruit such as cherries and pineapple Nuts
• Dipping chocolate

• In a saucepan, cook sugar, syrup and water to 265 degrees.
• Add marshmallow crème 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 can be kept for 6 to 8 months.
• Makes 10 eggs.