Although Easter is early this year - you can still enjoy the delicious homemade candies long afterward - Mama said so! LOL
I made the Fruit and Nut Easter Egg recipe. It is similar to the one I found on the net. That one called for 2-1/2 cups of sugar though. It came out very nice. Felt a little intimidated with having to cook everything up to temperature, but it worked! And they came out so good. I also made a corn syrup I found on the net. My local stores sell corn syrup that has that High Fructose Corn Syrup in it. I can't eat that. I will post that recipe in another list. It is called Corn Syrup Substitute.
Mama Mangia wrote:
Mama Mangia wrote:Fruit and Nut Easter Eggs
These can be made long before needed. Their flavor improves as they ripen.
2-1/4 cups sugar·
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' 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, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.
These can be made long before needed. Their flavor improves as they ripen.
2-1/4 cups sugar·
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' 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, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.
I made this recipe and it came out great.
2/3 C. butter
4. oz. cream cheese
4 1/2 C. powdered sugar (or more)
1 c. medium chopped walnuts
2 tab. maple flavoring (I used imitation)
pinch of salt (opt)
Mix the above until smooth. Refrigerate the filling, then shape into quarter size balls. Mold the balls into an egg shape. Lay on wax paper on a try and refrigerate again for at least 1 hour. Dip them in your favorite chocolate coating.
2/3 C. butter
4. oz. cream cheese
4 1/2 C. powdered sugar (or more)
1 c. medium chopped walnuts
2 tab. maple flavoring (I used imitation)
pinch of salt (opt)
Mix the above until smooth. Refrigerate the filling, then shape into quarter size balls. Mold the balls into an egg shape. Lay on wax paper on a try and refrigerate again for at least 1 hour. Dip them in your favorite chocolate coating.