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|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Nuts||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 2583 Calories from Fat 857
% Daily Value*
Total Fat 96 g147.5%
Saturated Fat 48.6 g243.1%
Trans Fat 0 g
Cholesterol 209.8 mg
Sodium 538.6 mg22.4%
Total Carbohydrates 445 g148.5%
Dietary Fiber 3.4 g13.6%
Sugars 326.2 g
Protein 12 g24.9%
Vitamin A 44.3% Vitamin C 0.8%
Calcium 17.9% Iron 4.8%
*Based on a 2000 Calorie diet
Turn heat low and cook, stirring occasionally, until 260°F. registers on candy thermometer, or until a small amount of mixture dropped into cold water forms a hard ball.
Remove from heat and stir in vanilla and nuts; stir for 2 minutes longer.
Pour into buttered 8-inch square pan.
When almost set, mark into squares with knife.
When cold, cut or break into squares as marked.
Makes about 1 1/3 pounds.