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
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.
Yields
1 Servings