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Ingredients
- 2 1/4 c. Sugar
- 1 c. Light corn syrup
- 3/4 c. Warm water
- 1/2 lb Marshmallow creme
- 1/2 c. Shortening, melted
- 1/4 c. Confectioners' sugar
- 2 c. Candied fruit, (cherries and pineapple) Nuts Dipping chocolate
Directions
- These can be made long before needed. Their flavor improves as they ripen.
- You will need:How to Make Your Fruit and Nut Easter Large eggs. In a saucepan, cook sugar, syrup, and water to 265 degrees. Add in marshmallow creme and beat till almost hard. Add in melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape Large eggs by hand and dip in the chocolate. The Large eggs will keep 6 to 8 months.
- Makes 10 Large eggs.
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