Fruit and Nut Easter Eggs 2 1/4 cups granulated sugar 1 cup light corn syrup 3/4 cup hot water 1/2 pound Marshmallow Crème 1/2 cup shortening, melted 1/4 cup confectioners' sugar 2 cups candied fruit (cherries and pineapple) Nuts Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265 degrees F. 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 will keep 6 to 8 months.
