FRUIT AND NUT EASTER EGGS

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner's sugar
2 cups diced candied fruit (pineapple and cherries)
Chopped nuts
Dipping chocolate, melted

In a saucepan, cook sugar, corn syrup and 3/4 cup water to 265 degrees F on a candy thermometer.

Add marshmallow creme and beat until almost firm.

Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.

Shape eggs by hand and dip in dipping chocolate.

Makes 10 eggs.