Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Nancy Speicher DPXX20A |
| 3 cups | Sugar |
| 1 \N | Env unflavored gelatin |
| 1 cup | Milk |
| 3 ounces | Unsweetened chocolate (sqs) |
| 1¼ cup | Butter or margarine |
| 2 teaspoons | Vanilla extract |
| 1 cup | Walnuts; coarsely chopped* |
*For delightful variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.
1. Butter an 8x8x2" pan.
2. In a 3½-quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter.
3. Cook over medium heat, stirring frequently, to 238F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.
4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.
Cool 25 minutes.
5. Beat with wooden spoon until candy thickens. Stir in walnuts.
Spread in prepared pan. Let cool; then cut into squares. Makes about 2 ½ lbs.
Source: McCall's Cookery No. 13