Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 4 tablespoons | Strawberry gelatin; dry |
| ⅛ teaspoon | Salt |
| ¾ cup | Milk |
| ½ cup | Coffee cream |
| 1 tablespoon | White corn syrup |
| 2 tablespoons | Margarine |
| 1 teaspoon | Vanilla |
| ¼ cup | Finely chopped pecans or walnuts |
Workbasket Recipes: Today's recipes come from the December 1974 issue. Here come some candy yummies.
contributed by Mrs Charles W McNamara Combine first 6 ingredients in a buttered 3-quart heavy sauce pan. Bring mixture to boil over moderate heat, stirring constantly. Cook without stirring until candy reaches 230 on candy thermometer or until it makes a soft ball when tested in cold water. Remove from heat. Add margarine and vanilla; do not stir. Cool without stirring until outside of pan becomes lukewarm. Stir in nuts and beat until candy loses gloss. Pour into 3 dozen bonbon cups. Posted to EAT-L Digest by Cecilia <elric01@...> on Aug 29, 1997