In a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer. This recipe yields 2 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1508g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4600 (70%)|
|Amt Per Serving||% DV|
|Total Fat 511.2g||682 %|
|Saturated Fat 284.3g||1422 %|
|Monounsaturated Fat 158.9g|
|Polyunsanturated Fat 36.6g|
|Cholesterol 7686.4mg||2365 %|
|Sodium 3452.3mg||119 %|
|Potassium 849mg||22 %|
|Total Carbohydrate 430.5g||127 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 428.9g|
|Protein 92.6g||132 %|
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Calories per serving: 6550
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