3 cups granulated
4 tablespoons strawberry gelatin
1/8 teaspoon salt
3/4 cup milk
1/2 cup half-and-half
1 tablespoon white corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/4 cup finely chopped pecans or walnuts
Combine first 6 ingredients in a buttered 3-quart heavy saucepan. Bring mixture
to boil over medium heat, stirring constantly.
Cook without stirring until candy thermometer reaches 230°F
or until it makes a soft ball when tested in cold water. Remove from heat.
Add butter or margarine and vanilla extract; do not stir!
Cool without stirring until outside of pan becomes lukewarm.
Stir in nuts and beat until candy loses its gloss. Pour into 3 dozen paper
bonbon cups or onto a buttered platter.