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|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs), divided|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 6843 Calories from Fat 3048
% Daily Value*
Total Fat 343 g527.7%
Saturated Fat 221.6 g1108.1%
Trans Fat 0 g
Cholesterol 1146.6 mg
Sodium 581.1 mg24.2%
Total Carbohydrates 952 g317.2%
Dietary Fiber 0 g
Sugars 610.1 g
Protein 2 g3.8%
Vitamin A 112.5% Vitamin C
Calcium 41.3% Iron 0.54%
*Based on a 2000 Calorie diet
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook, stirring occasionally, until candy thermometer registers 224°.
Stir in remaining 1 cup whipping cream.
Continue to cook mixture over medium heat to firm ball stage (248°).
Stir in vanilla.
Pour into a buttered 13 x 9 x 2 inch pan.
Let cool about 5 hours.
Cut into squares, and wrap individually in wax paper.