Fruit and Nut Easter Eggs

Combine sugar, light corn syrup, and hot water in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar dissolves completely.

Continue cooking the mixture without stirring until it reaches 250°F (hard-ball stage) on a candy thermometer, approximately 10-12 minutes.

Remove the saucepan from heat and allow the mixture to cool for 5 minutes, then fold in the marshmallow cream until fully incorporated.

Divide the mixture into egg-shaped portions on a parchment-lined baking sheet and allow to cool completely at room temperature for 20-30 minutes.

Melt the dipping chocolate in a double boiler or microwave in 30-second intervals, stirring between intervals until smooth.

Dip each cooled egg into the melted chocolate using a fork, coating completely and removing excess chocolate.

Place the chocolate-coated eggs on parchment paper and allow the chocolate to set at room temperature or in the refrigerator until firm, approximately 10-15 minutes.