Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. In a saucepan, cook sugar, syrup and water to 265 °F on a candy thermometer.
  2. Add marshmallow creme and beat until almost firm.
  3. Add melted shortening, confectioner's sugar, candied fruit and nuts.
  4. Mix well.
  5. Shape eggs by hand and dip in dipping chocolate.
  6. Makes 10 eggs which will keep for 6 – 8 months.
  7. Note: try piping a name on the egg after the chocolate is firm.
  8. Enjoy.

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