Instructions: This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.
* buy invert sugar at cake and decorating stores. In a small saucepan, combine invert sugar, fruit and nuts.

Stir and boil for 2-3 minutes; drain, reserving liquid. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan.

Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250 degrees. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla andmarshmallow creme. Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into eggshapes and let stand a couple of hours. Dip in chocolate.

Makes 16
medium-size eggs. Jo Merrill

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