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Creamy Easter Eggs

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Posted on 2008-03-08

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Creamy Easter Eggs 5782 views
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4 votes

Servings: 16


3 tbsp. invert sugar *
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


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 250F.

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.

Author Comments

* 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.



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