Creamy Easter Eggs RecipeOrigin: America Period: Traditional |
Ingredients
3 tbsp invert sugar (you can buy invert sugar at cake and decorating stores) 
Creamy Easter Eggs Preparation:Method:In a small saucepan combine the invert sugar, fruit and nuts. Bring to a boil and cook, stirring for 2 minutes. Drain at this point, reserving the liquid. Combine the boiling liquid, sugar, corn syrup, salt and water in a 2l saucepan. Cover tightly and bring to a boil. Remove the lid, place a confectioners' thermometer in the pan and continue cooking until it reaches 130°C. Pour the resultant treacle candy onto a chilled marble slab and allow to cool to lukewarm. Work the treacle with a spatula until it becomes opaque then add the vanilla and marshmallow creme. Continue to paddle the treacle until it becomes creamy. Add the prepared fruit and nuts and knead into the treacle candy. Now form into egg shapes and allow to stand a couple of hours. Dip the eggs in molten chocolate and coat evenly. Find more Easter Recipes Here |
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