Candied Fruits and Nuts Easter Eggs
Comments:	If desired, when chocolate has hardened, it is possible to write individual names on eggs with icing, using a pastry bag and a fine tip. These eggs will keep for 6 to 8 months.
Servings:	10 eggs

2 1/2 cups [500 g] sugar 1 cup [250 mL] pale corn syrup 3/4 cup [190 mL] really hot water 1/2 pound [227 g] creamy marshmallow paste 1/2 cup [115 g] shortening, melted 1/4 cup [60 mL] icing sugar 2 cups [500 mL] tiny mixed candied pineapple and cherry pieces Grossly chopped nuts, to taste Any melted coating chocolate [enough to completely cover the 10 eggs]

Into a casserole, heat together sugar, corn syrup and hot water until mixture reaches 265°F [130°C] onto a candy thermometer. Meanwhile, into a clean casserole, melt coating chocolate. Remove hot sugar mixture from heat before adding creamy marshmallow paste; beat until almost firm. Then mix in melted shortening, icing sugar, tiny mixed candied pineapple and cherry pieces and grossly chopped nuts. Mix well then divide mixture into 10 equal parts; into your hands, shape each part into an egg. Dip eggs, one at a time into melted chocolate, until completely coated. Leave eggs to cool, onto waxed paper, until hardened.