Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
50
Yield:
50 candies
Ingredients
Directions
Line an 8×8-inch pan with waxed paper; coat the paper with vegetable oil.
Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.
Cook's Note:
Instead of waxed paper, a silicone pan can also be used. These don't store well for extended periods and may need to be rerolled in additional sugar. I don't like nuts in these, but the rest of the family uses walnuts.
Nutrition Facts (per serving)
| 71 | Calories |
| 1g | Fat |
| 16g | Carbs |
| 1g | Protein |
