Creamy Easter Eggs or Candy Bars

* Exported from MasterCook *

Creamy Easter Eggs or Candy Bars

Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons invert sugar -- * See Note
1/3 cup candied fruit -- chopped
(cherries and pineapple)
1/3 cup chopped walnuts
OR pecans
3 cups sugar
2 tablespoons light corn syrup
a dash of salt
1/2 cup water
1/2 teaspoon vanilla extract
1 cup 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








- - - - - - - - - - - - - - - - - -