A chocolate covered Easter egg candy.
2 1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners’ sugar
2 cups candied fruit (cherries and pineapple)
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme 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.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.