Creamy Easter Eggs or Candy Bars

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1/3 c Candied fruit; chopped (cherries and pineapple)
1 dash salt
1/2 ts Vanilla extract
chocolate; For dipping
1/3 c Walnuts; chopped
3 c Sugar
3 tb Invert sugar; See Note *
2 tb Light corn syrup
1/2 c Water
1 c Marshmallow cream; (plus 2 tablespoons more)

Original recipe makes 1



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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