Creamy Easter Eggs

• 3 tbsp. invert sugar *
• 1/3 cup candied fruit, chopped (cherries and pineapple)
• 1/3 cup walnuts
• pecans, chopped
• 3 cups sugar
• 2 tbsp. light corn syrup
• 1 dash salt
• 1/2 cup water
• 1/2 tsp. vanilla extract
• 1 cup marshmallow cream
• 2 tbsp. marshmallow cream
• Dipping chocolate

1. Ina small saucepan, combine invert sugar, fruit and nuts.
2. Stir and boil for 2-3 minutes; drain, reserving liquid.
3. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan.
4. Cover tightly and bring to a boil.
5. Uncover and place a candy thermometer in pan; cook to 250F.
6. Pour candy out on a marble slab and cool to lukewarm.
7. Work candy with spatula until it is opaque.
8. Add vanilla and marshmallow creme.
9. Continue to paddle candy until creamy.
10. Add prepared fruit and nuts; knead into candy.
11. Form into egg shapes and let stand a couple of hours.
12. Dip in chocolate.

invert sugar, candied fruit, walnuts, pecans, sugar, light corn syrup, salt, water, vanilla extract, marshmallow cream, marshmallow cream, dipping chocolate

Taken from www.foodgeeks.com/recipes/2118 (may not work)