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Fruit and Nut Easter Eggs
Created by Mariah,
Ingredients
At a glance
Makes
10 eggs
- 2 1/2 cups sugar
- 1 cup light corn syrup
- 3/4 cup hot water
- 1/2 lb marshmallow cream
- 1/2 cup shortening, melted
- 1/4 cup powdered sugar
- 2 cups candied fruit (pineapple and cherries)
- nuts
- dipping chocolate
Methods/steps
- 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, powdered sugar, candied fruit and nuts. Mix well.
- Shape eggs by hand and dip in dipping chocolate.
Additional Tips
Try piping a name on the egg after the chocolate is firm.
We have been told the eggs will keep for 6-8 months. However, we have never been abe to test this affirmation. The eggs always dissppear within weeks.
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