Whipped Carnation Instant Rainbow Candy
Old recipe from 1958 Carnation advertising
1/2 cup cold water
3 tbsp. (3 envelopes) unflavored gelatine
2 cups sugar
2 tbsp. light corn syrup
3/4 cup water
1 tsp vanilla
2 1/2 cups whipped Carnation Instant Nonfat Dry Milk
Combine 1/2 cup water and gelatine in large mixing bowl. Mix sugar, syrup and 3/4 cup water in saucepan; cook over medium heat, stirring constantly, until syrup reaches rolling boil. Cook 5 minutes without stirring. Pour hot syrup over gelatine and stir until gelatine dissolves. Add vanilla. Cool at room temperature to thick syrup consistency (about 1 hour), stirring occasionally. Add whipped Carnation Instant to cooled syrup. Blend with rotary beater or mixer until smooth. Pour into buttered 9-inch square pan. Chill 1 hour. Cut into squares; roll in plain, toasted or colored coconut, or chocolate shot. Makes 49 squares.
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