Yield: 1 Servings
|4 tablespoons||Strawberry gelatin; dry|
|½ cup||Coffee cream|
|1 tablespoon||White corn syrup|
|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