Recipe Details

Summary

Name: Creamy Easter Eggs

Category: Easter

3 tbsp. invert sugar (you can buy invert sugar at cake and decorating stores.

This is excellent for making Easter eggs but you can also make candy bars by

patting candy into a square on waxed paper, cutting into bars and dip

in chocolate.)

1/3 cup candied fruit, chopped (cherries and pineapple)

1/3 cup walnuts or pecans, chopped

3 cups sugar

2 tbsp. light corn syrup

1 dash salt

1/2 cup water

1/2 tsp. vanilla extract

1 cup plus 2 tbsp. marshmallow cream

Dipping chocolate

1. In a 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.

Cover tightly and bring to a boil.

4. Uncover and place a candy thermometer in pan; cook to 250°F.

5. Pour candy out on a marble slab and cool to lukewarm.

6. Work candy with spatula until it is opaque.

7. Add vanilla and marshmallow creme.

8. Continue to paddle candy until creamy.

9. Add prepared fruit and nuts; knead into candy.

10. Form into egg shapes and let stand a couple of hours.

11. Dip in chocolate.

Makes 16 servings.