Creamy easter eggs or candy bars

 
                      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
 
 
                    
 
 
 
 
 
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