- 2 cups sugar
- 1 tbspn vanilla
- 3/4 cup cold water
- 2 tbspns, unflavored gelatin
- 3/4 cup boiling water
- 1/4 tspn salt
- Chopped nuts or toasted, flaked coconut for coating
Combine sugar, salt and boiling water in a 2-quart heavy saucepan, stirring until sugar dissolves, to the soft crack stage (280 degrees).
Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes. Continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy. ADd vanilla and pour into an 8-inch square pan dusted with confectioners sugar.
Cool 1/2 hour or unti set, then cut in 36 squares with knife moistened in water. Roll in nuts or coconut. Place in airtight container and put in refrigerator, freezer or other cold place until ready to use. Makes about 1 pound.
Note - Tint the gelatin while heating if you wish. You can vary the flavorings if you wish; instead of vanilla, use almond, peppermint, orange or lemon extract.
(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)
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