| 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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”