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

1. In a saucepan, cook sugar, syrup, and water to 265 degrees F.
2. Add Marshmallow Creme and beat until almost firm.
3. Add melted shortening, confectioners' sugar, candied fruit and nuts.
4. Mix well, shape eggs by hand and dip into the chocolate.

Notes

The eggs will keep 6 to 8 months.