Strawberry Fudge

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  • 3 cups granulated sugar
  • 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


  1. 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.
  2. Remove from heat.
  3. Add butter or margarine and vanilla extract; do not stir!
  4. Cool without stirring until outside of pan becomes lukewarm.
  5. Stir in nuts and beat until candy loses its gloss.
  6. Pour into 3 dozen paper bonbon cups or onto a buttered platter.