Fruit and Nut Easter Eggs

• 2-1/2 cup sugar
• 1 cup light corn syrup
• 3/4 cup hot water
• 1/2 lb. marshmallow cream
• 1/2 cup shortening, melted
• 1/4 cup confectioners' sugar
• 2 cups candied fruit (pineapple and cherries)
• Nuts
• Dipping chocolate

1. In a saucepan, cook sugar, syrup and water to 265F on a candy thermometer.
2. Add marshmallow creme and beat until almost firm.
3. Add melted shortening, confectioner's sugar, candied fruit and nuts.
4. Mix well.
5. Shape eggs by hand and dip in dipping chocolate.
6. Makes 10 eggs, which will keep for 6-8 months.

sugar, light corn syrup, water, marshmallow cream, shortening, confectioners, candied fruit, nuts, dipping chocolate

Taken from www.foodgeeks.com/recipes/2304 (may not work)