• 2 1/4 cups sugar 
• 1 cup light corn syrup 
• 3/4 cup hot water 
• 1/2 pound marshmallow creme 
• 1/2 cup shortening; melted 
• 1/4 cup powdered sugar 
• 2 cups candied fruit (cherries and pineapple 
• nuts 
• dipping chocolate 

In a saucepan, cook sugar, syrup, and water to 265 degrees.  
Add marshmallow creme and beat until almost firm.  
Add melted shortening, powdered sugar, candied fruit, and nuts.  
Mix well, shape eggs by hand and dip in the chocolate.  
The eggs will keep 6 to 8 months.  
Yield: 10 eggs.