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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
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Ingredients: |
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3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate
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Directions:
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Ina 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°F. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla and marshmallow creme. Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.
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* buy invert sugar at cake and decorating stores.
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.
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