Creamy Easter Eggs or Candy Bars

Categories: Choco2
Yield: 1 servings

3 tb Invert sugar; * See Note
1/3 c Candied fruit; chopped
(cherries and pineapple)
1/3 c Chopped walnuts
OR pecans
3 c Sugar
2 tb Light corn syrup
A dash of salt
1/2 c Water
1/2 ts Vanilla extract
1 c Marshmallow cream
(plus 2 tablespoons more)
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 andmarshmallow creme. Continue to paddle candy
until creamy. Add prepared fuit and nuts; knead into candy. Form into
eggshapes and let stand a couple of hours. Dip in chocolate. Makes 16
medium-size eggs. Jo Merrill

Recipe by: Jo Merrill

Posted to CHILE-HEADS DIGEST V3 #,

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