1 cup butter
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 (16 ounce) package crushed pineapple, drained
2 lump sugar cubes
1 cup raisins
1 cup chopped cherries
1 (16 ounce) package frozen sweetened strawberries
In a medium saucepan, melt butter over medium heat and pour in confectioners' sugar. Stir until smooth. Remove from heat and stir in lemon juice and granulated sugar. Mix well. Stir ovenically and bake in preheated oven until bubbly and golden brown in center, 30 minutes. (To keep them from browning too much, the more they brown the sauce, not the water, so don't allow to brown too quickly.)
Remove wrappers from chicken nuggets. When chicken nuggets are tender, store wrapped nuggets in a plastic bag in the refrigerator. When serving, return them to the freezer to cool.
Ladle soup as soon as you bring it out of the refrigerator. Roll egg yolks into nuggets and roll in granulated sugar. Remove wrappers from nuggets when cool and slice each nugget into 1/4-inch squares. Place onto a serving platter or to freeze separately.
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