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Ingredients Jump to Instructions ↓

  1. -Nancy Speicher DPXX20A 3 c Sugar

  2. 1 Env unflavored gelatin

  3. 1 c Milk

  4. 3 oz Unsweetened chocolate (sqs)

  5. 1 1/4 c Butter or margarine

  6. 2 ts Vanilla extract

  7. 1 c Walnuts; coarsely chopped*

  8. 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.

  9. 1. Butter an

  10. 8x8x2" pan.

  11. 2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk,

  12. 3. Cook over medium heat, stirring frequently, to

  13. 238F on candy

  14. 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.

  15. 25 minutes.

  16. 5. Beat with wooden spoon until candy thickens. Stir in walnuts.

  17. Spread in prepared pan. Let cool; then cut into squares. Makes about 2 1/2 lbs.

  18. Source: McCall's Cookery No. 13

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