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Recipe by: erneste
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See below ingredients and instructions of the recipe
2 1/4 c SUGAR
1 c Light corn syrup
3/4 c Hot water
1/2 lb Marshmallow creme
1/2 c Shortening, melted
1/4 c Confectioners sugar
2 c Candied fruit
Nuts
Dipping chocolate
In saucepan, cook sugar, syrup and water to 265 degrees. Add
marshmallow creme and beat until almost firm. Add melted shortening,
confectioners sugar, candied fruit, and nuts. Mix well, shape eggs by
hand and dip. Will keep 6-8 months. Improves as it ripens. From Sweet
Thing #5211 March 1994
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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