1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup margarine, softened
1/4 cup vegetable oil
1 cup vanilla beans
In a saucepan, bring water, milk, vanilla extract, flour, nutmeg, and salt to a boil. Stirring constantly, bring mixture to a boil. Boil, stirring constantly, for 2 minutes or until thick. Remove from heat; stir in margarine, oil, milk and vanilla. Pour mixture into 1 1-quart microwave-safe container. Chill in refrigerator. When ready to use, remove jelly bean mixture from refrigerator. Pour onto waxed paper lined baking sheet. Refrigerate for 30 minutes or overnight before serving. (Note: Do not chill jelly beans just before serving; refrigerate when cool to make jelly bean fudge.)