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Fruit And Nut Easter Eggs
Posted By Donna Godfrey On April 15, 2011 @ 9:07 pm In All Recipes,Candy,Holiday | No Comments
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.
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