Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Invert sugar 2 tb Light corn syrup
-(* See Note) Dash of salt
1/3 c Candied fruit -- chopped 1/2 c Water
(cherries and pineapple) 1/2 ts Vanilla extract
1/3 c Chopped walnuts 1 c Marshmallow cream
-or pecans (plus 2 tablespoons more)
3 c Sugar Dipping chocolate

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.

* buy invert sugar at cake and decorating stores.

In a small saucepan, combine invert sugar, fruit and nuts. Stir and
boil for 2-3 minutes; drain, reserving liquid.

Combine liquid, sugar, corn syrup, salt and water in a 2-quart
saucepan. Cover tightly and bring to a boil. Uncover and place a
candy thermometer in pan; cook to 250 degrees.

Pour candy out on a marble slab and cool to lukewarm. Work candy with
spatula until it is opaque. Add vanilla and marshmallow creme.
Continue to paddle candy until creamy. Add prepared fuit and nuts;
knead into candy. Form into egg shapes and let stand a couple of
hours. Dip in chocolate.

Makes 16 medium-size eggs.

Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie
Carlson -End Recipe Export- Posted by: Debbie Carlson

... And, pray tell, whose imagination are you a figment of? ___ Blue
Wave/QWK v2.12

~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28.8
VFC/V.34/HST/DS (1:202/305)
======================================================================
==== Packet: NARROWS Date: 03-29-95 (19:37) Number: 10007 From:
Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies
*CR* 2/7 Conf: (159) FIDO: Cooking

From: Debbie Carlson Date: 03-29-95 (159) Fido:
Cooking

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