| 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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