Creamy Easter Eggs Or Candy Bars Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Invert sugar,
2 tbsp: Light corn syrup,
-, * See Note
Dash of salt,
1/3 cup: Candied fruit, chopped
1/2 cup: Water,
, cherries and pineapple
1/2 tsp: Vanilla extract,
1/3 cup: Chopped walnuts,
1 cup: Marshmallow cream,
-or pecans,
, plus 2 tablespoons more
3 cup: Sugar,
Dipping chocolate,
Directions:
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 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.
Makes 16 medium-size eggs.
Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie
Carlson -End Recipe Export- Posted by: Debbie Carlson
... And, pray tell, whose imagination are you a figment of? ___ Blue
Wave/QWK v2.12
~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28.8
VFC/V.34/HST/DS (1:202/305)
======================================================================
==== Packet: NARROWS Date: 03-29-95 (19:37) Number: 10007 From:
Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies
*CR* 2/7 Conf: (159) FIDO: Cooking
From: Debbie Carlson Date: 03-29-95 (159) Fido:
Cooking
Source from luhu.jp
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 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.
Makes 16 medium-size eggs.
Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie
Carlson -End Recipe Export- Posted by: Debbie Carlson
... And, pray tell, whose imagination are you a figment of? ___ Blue
Wave/QWK v2.12
~-- InterEcho 1.05 * Origin: Wild-Card, San Diego CA, USR 28.8
VFC/V.34/HST/DS (1:202/305)
======================================================================
==== Packet: NARROWS Date: 03-29-95 (19:37) Number: 10007 From:
Debbie Carlson Refer#: NONE To: All Recvd: NO Subj: Easter Candies
*CR* 2/7 Conf: (159) FIDO: Cooking
From: Debbie Carlson Date: 03-29-95 (159) Fido:
Cooking
Source from luhu.jp