Jellied Cranberry Nut Candies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 64 |
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Even before they've licked the last bit of sugar off their fingers, folks are asking for more of this blue-ribbon candy. It took first place at the county fair, and everyone's sweet on these pretty squares. Ingredients:
1 teaspoon butter |
1 can (14 ounces) jellied cranberry sauce |
1-3/4 cups sugar, divided |
2 packages (3 ounces each) lemon gelatin |
1 package (3 ounces) orange gelatin |
1-1/2 cups chopped walnuts |
Directions:
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight.
2. Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving. Yield: 2-1/2 pounds.
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