| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 3 | c | Sugar |
| 4 | tb | Strawberry gelatin; dry |
| 1/8 | ts | Salt |
| 3/4 | c | Milk |
| 1/2 | c | Coffee cream |
| 1 | tb | White corn syrup |
| 2 | tb | Margarine |
| 1 | ts | Vanilla |
| 1/4 | c | Finely chopped pecans or walnuts |
INSTRUCTIONS
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@IMPERIUM.NET> on Aug 29, 1997
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