Fruit and Nut Easter Eggs

2 1/4 cups granulated 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)
Nuts
Dipping chocolate

In a saucepan, cook sugar, syrup, and water to 265 degrees F. 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.

Makes 10 eggs.