3 cups granulated sugar
1 envelope Knox unflavored gelatine
1 cup milk
2 tablespoons light corn syrup
3 ounces unsweetened chocolate squares
1 1/4 cups butter or margarine
2 teaspoons vanilla extract
1 cup walnuts, coarsely chopped
Butter an 8-inch square pan.
In a 3 1/2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup, chocolate and butter.
Cook over medium heat, stirring frequently, to 238 degrees F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.
Remove from heat; pour into a large mixing bowl. Stir in vanilla extract. Cool 25 minutes.
Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool; then cut into squares.
Makes about 2 1/2 pounds.
For variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.
Cucumber Rings Recipe
Yield: 4 servings as an appetizer
1 large cucumber
3 tablespoons heavy cream or half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons butter
1/4 cup cooked ham, chopped
1 tablespoon chopped fresh parsley
Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. Chop scooped part and save.
Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half-and-half, salt, pepper and paprika.
Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. With a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.
Per Serving: 161 Cal (72% from Fat, 20% from Protein, 8% from Carb); 8 g Protein; 13 g Tot Fat; 3 g Carb; 1 g Fiber; 41 mg Calcium; 1 mg Iron; 506 mg Sodium; 212 mg Cholesterol