I would like to make these eggs, do you cook to soft-ball or hard-ball stage?? Don't have a candy thermometer, thanks, Don
----- Original Message ----- From: "Angelique in Texas" <[email protected]> To: <[email protected]>; <[email protected]>; "CC" <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Saturday, March 14, 2009 5:37 AM Subject: [RecipesAndMore] Fruit and Nut Easter Eggs Fruit and Nut Easter Eggs 2 1/4 cup sugar 1 cup light corn syrup 3/4 cup hot water 1/2 lb marshmallow creme 1/2 cup shortening, melted 1/4 cup confectioners sugar 2 cup candied fruit 1 nuts 1 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. (`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.11.13/2001 - Release Date: 03/14/09 06:54:00 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
