Cook sugar and water until it barely threads (235?) and let stand until bubbles leave. Add 1 ts. salt and beat until cloudy. Add walnuts and rum extract and beat until fairly stiff. Pour onto board, let set, and break into pieces. Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Carl B. Hall, Jr. Posted to Bakery-Shoppe Digest V1 #180 by Sean Coate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (852g)|
|Recipe Makes: 1|
|Calories from Fat: 666 (21%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 43.9g|
|Cholesterol 0mg||0 %|
|Sodium 16.8mg||1 %|
|Potassium 760.3mg||20 %|
|Total Carbohydrate 617g||181 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 606.6g|
|Protein 30.9g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3114
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!