Fruit And Nut Easter Eggs
Servings: 10

Ingredients:

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 candied fruit (pineapple and cherries)
Nuts
Dipping chocolate
Instructions:

In a saucepan, cook sugar, syrup and water to 265°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, which will keep for 6-8 months.