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.
