Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Sugar 1/4 c Confectioner's sugar
1 c Light corn syrup 2 c Candied fruit
3/4 c Hot water (pineapple and cherries)
1/2 lb Marshmallow cream Nuts
1/2 c Shortening -- melted Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow creme and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs
which will keep for 6-8 months.

NOTE: try piping a name on the egg after the chocolate is firm.

Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie
Carlson -End Recipe Export- Posted by: Debbie Carlson

... Any certainty is a delusion. ___ Blue Wave/QWK v2.12

~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28.8
VFC/V.34/HST/DS (1:202/305)
======================================================================
==== Packet: NARROWS Date: 03-29-95 (19:38) Number: 10008 From:
Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies
*CR* 3/7 Conf: (159) FIDO: Cooking

From: Debbie Carlson Date: 03-29-95 (159) Fido:
Cooking

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