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
(pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow crème 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.
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