| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | Servings | |
INGREDIENTS
| -Nancy Speicher DPXX20A | ||
| 3 | c | Sugar |
| 1 | Env unflavored gelatin | |
| 1 | c | Milk |
| 3 | oz | Unsweetened chocolate (sqs) |
| 1 1/4 | c | Butter or margarine |
| 2 | ts | Vanilla extract |
| 1 | c | Walnuts; coarsely chopped* |
INSTRUCTIONS
*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 3 1/2-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 1/2 lbs. Source: McCall's Cookery No. 13 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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