---------- Recipe via Meal-Master (tm) v8.00

      Title: FRUIT AND NUT EASTER EGGS
 Categories: Easter, Candies
      Yield: 12 servings

  2 1/4 c  SUGAR
      1 c  Light corn syrup
    3/4 c  Hot water
    1/2 lb Marshmallow creme
    1/2 c  Shortening, melted
    1/4 c  Confectioners sugar
      2 c  Candied fruit
           Nuts
           Dipping chocolate

  In 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. Will
  keep 6-8 months. Improves as it ripens.

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