Strawberry Fudge

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A nice change of pace from the traditional chocolate variety.

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Steps

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Combine first 6 ingredients in a buttered 3-quart heavy sauce pan.

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Bring mixture to a boil over medium heat , stirring constantly.

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Cook without stirring until candy thermometer reaches 230f.

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Or until it makes a soft ball when tested in cold water.

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Remove from heat.

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Add margarine or butter and vanilla , do not stir !.

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Cool without stirring until outside of pan becomes lukewarm.

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Stir in nuts and beat until candy loses its gloss.

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Pour into 3 dozen paper bonbon cups.

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Ingredients

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sugar, strawberry gelatin, salt, milk, half-and-half, white corn syrup, margarine, vanilla, pecans