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Creamy Easter Eggs
Ingredients
| 4 tbsp | inverted sugar syrup |
| 30 g | candied fruit, chopped |
| 30 g | pecans, chopped |
| 500 g | sugar |
| 2 tbsp | light corn syrup |
| 1 dash(es) | salt |
| 120 ml | water |
| 1/2 tsp | vanilla extract |
| 200 ml | marshmallow cream |
| melted chocolate, for dipping |
Method
Preparation time: ca. 45 min / Grade of difficulty: tricky / Calories per portion: n/a
In a small saucepan, combine invert sugar, fruit and nuts. Bring to boil for 2-3 minutes whilst stirring continously. Drain, reserving liquid. Set aside the remaining fruit and nuts.
Combine reserved liquid, sugar, corn syrup, salt and water in a saucepan. Cover and bring to a boil.
Pour candy out into a large bowl and cool to lukewarm.
Using a spatula work the sweet dough until it is opaque. Add vanilla and marshmallow creme. Continue to work the sweet dough until creamy.
Add fuit and nuts and knead into the sweet dough.
Form into egg shapes and let stand a couple of hours. Then dip in melted chocolate and leave to cool for a bout 30 minutes and then place in fridge for at leat 1 hour.
Combine reserved liquid, sugar, corn syrup, salt and water in a saucepan. Cover and bring to a boil.
Pour candy out into a large bowl and cool to lukewarm.
Using a spatula work the sweet dough until it is opaque. Add vanilla and marshmallow creme. Continue to work the sweet dough until creamy.
Add fuit and nuts and knead into the sweet dough.
Form into egg shapes and let stand a couple of hours. Then dip in melted chocolate and leave to cool for a bout 30 minutes and then place in fridge for at leat 1 hour.
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