Creamy easter eggs or candy bars
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Invert sugar (* See Note) |
| ⅓ | cup | Candied fruit -- chopped |
| (cherries and pineapple) | ||
| ⅓ | cup | Chopped walnuts or pecans |
| 3 | cups | Sugar |
| 2 | tablespoons | Light corn syrup |
| Dash of salt | ||
| ½ | cup | Water |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Marshmallow cream |
| (plus 2 tablespoons more) | ||
| Dipping chocolate | ||
Directions
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 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.
Makes 16 medium-size eggs.
Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson ... And, pray tell, whose imagination are you a figment of? ___ Blue Wave/QWK v2.12
~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28⅘ VFC/V.34/HST/DS (1:202/305)
====================================================================== ==== Packet: NARROWS Date: 03-29-95 (19:37) Number: 10007 From: Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies *CR* 2/7 Conf: (159) FIDO: Cooking From: Debbie Carlson Date: 03-29-95 (159) Fido: Cooking