an and immediately pour cooked gelatin mixture into wet pan.
Soften gelatin in cold water while heating other water. Combine with sugar and salt.
Bring all to a boil and cook for 15 minutes.
Watch carefully that it does not boil over.
Divide into 2 batches.
Color and season.
Rinse metal cake pans with cold water and shake out.
Put candy in pans and allow it to set for several hours.
Loosen and roll in granulated sugar or sifted confectioners sugar.
Cut into small squares.
Stir boiling water into gelatin.
Dissolve completely.
Pour mixture slowly into 13 x 9-inch pan.
Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan.
To cut Jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin.
Cut shapes with cookie cutters all the way through the gelatin.
Lift from the pan with index finger or metal spatula.
aucepan, combine the applesauce, unflavored gelatin, the Jello powder, sugar and
In a saucepan, combine the candy and milk.
Heat over
Place candy and 1 cup water in saucepan and bring to a boil. Stir until candy is dissolved.
Add 2 cups water and dash of salt. Pour over gelatin in a bowl and stir until gelatin is thoroughly dissolved.
Chill until partially thickened.
Fold in remaining ingredients.
Turn into mold.
Can be prepared ahead of time.
Mix sugar and dry gelatin in saucepan.
Add milk, syrup, chocolate and margarine and cook over medium heat, stirring frequently, until candy reaches 238\u00b0 on candy thermometer or a few drops tested in cold water form a soft ball which flattens on removal from water.
(Candy will be much thicker than ordinary candy.)
Remove from heat; add vanilla and cool 15 minutes.
Beat until thick; stir in nuts and spread on buttered pan.
If candy is not hard enough, chill for an hour or so.
n the refrigerator.
Sprinkle gelatin over cold water in a
Combine 1/4 cup (60 ml) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth.
Pour into small saucepan; cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut.
Form into 8 bars.
Allow to firm and cool completely and dip in chocolate.
Pour 2 cups boiling water into Jell-O and candy red hots. Dissolve gelatin in 1 cup cold water.
When candy is melted and gelatin is dissolved, mix together.
Add 2 cups applesauce.
Mold and chill.
ater into blender, add lemon gelatin and blend 20 seconds.
To make
instant
milk:
Mix
1/2 cup dry milk with 1/2 cup ice water.
Whip until soft peaks form.
Add 2 tablespoons lemon juice.
Whip
until
stiff
peaks form.
Combine 1/2 cup water and gelatin in large mixing bowl.
Mix sugar, syrup and 3/4 water
in saucepan.
Cook
over
medium heat, until syrup reaches
rolling boil,
stirring
constantly.
Cook 5 minutes without stirring. Pour
hot syrup over gelatin and stir until gelatin dissolves. Add vanilla.
Dissolve candies in 1/2 cup of boiling water.
Dissolve gelatin in other half of the water.
Combine gelatin and candy mixtures and chill until slightly thickened.
Fold applesauce into mixture.
Chill until set.
small bowl, soak the gelatin in 1/2 cup of
Stir the flavored and unflavored gelatin in a saucepan until well
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
60 degrees on a candy thermometer.
Sprinkle gelatin over 3/4
Sprinkle gelatin over water; allow to soften
all bowl. Add lemon gelatin mix; stir until dissolved
oxes of strawberry jell-o gelatin.
Pour in the boiling