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. * buy invert sugar at cake and decorating stores. In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250 degrees. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla andmarshmallow creme. Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into eggshapes and let stand a couple of hours. Dip in chocolate. Makes 16 medium-size eggs. Jo Merrill Recipe by: Jo Merrill Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (2252g)|
|Recipe Makes: 1|
|Calories from Fat: 234 (3%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 0mg||0 %|
|Sodium 262.1mg||9 %|
|Potassium 274mg||7 %|
|Total Carbohydrate 2094.6g||616 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 2090.4g|
|Protein 8g||11 %|
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Calories per serving: 8381
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