Pascha Recipes
Fruit and Nut Easter Eggs
Yield: 10 eggs
Ingredients
- 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
Instructions
- 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 into the chocolate.
Notes
The eggs will keep 6 to 8 months.