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