How to make it

  • In a saucepan, cook sugar, syrup and water to 265F on a candy thermometer.
  • Add marshmallow creme and beat until almost firm.
  • Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.
  • Shape eggs by hand and dip in dipping chocolate.
  • Makes 10 eggs, which will keep for 6-8 months.

Reviews & Comments 2

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    " It was excellent "
    Winnie45 ate it and said...
    Very good. The mixture wouldn't hold the egg shape right away - it would flatten out. I put it into silicone muffin pans and set in the 'fridge for about 15 minutes to cool. Then I popped them out, shaped them and returned them to the 'fridge on a parchment paper covered cookie sheet. When fully cooled, I coated with tempered chocolate. I found it easiest to use a silicone spatula to spread chocolate on the bottoms first, then turn the eggs over on the parchment to cover the rest of the egg. Once the chocolate set up, they remained fine at room temperature. It took a full bag of chocolate morsels to cover all eight eggs. I even added Iittle candy carrots and leaves that I bought in the cake decorating section before the chocolate set. They look pretty and nearly store bought! Thanks for the recipe!
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  • mamalou 7 years ago
    I remember it too. Let us know how it turns out.
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    " It was excellent "
    m2googee ate it and said...
    Peeta, I know the candy you are talking about and I bet this one is pretty close. Thanks for posting another great one!

    Patti
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