*  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      tb            Invert sugar -- * See Note
     1/3  c             Candied cherries and
                        - pineapple -- chopped
     1/3  c             Walnuts or pecans -- chopped
   3      c             Sugar
   2      tb            Light corn syrup
   1      ds            Salt
     1/2  c             Water
     1/2  ts            Vanilla extract
   1      c             Marshmallow cream -- +2 tb
                        Dipping chocolate

* 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.

In a small saucepan, combine invert sugar, fruit, and nuts. Stir and
boil for 2 to 3 minutes; drain, reserving liquid. Combine liquid,
sugar, corn syrup, salt, and water in a 2 qt saucepan. Cover tightly
and bring to a boil. Uncover and place a candy thermometer in pan;
cook to 250°F. 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 for 2 hours. Dip in chocolate.

Yield: 16 Eggs


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