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Suggest a better descriptionIn a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream. Makes about 1 1/3 cups. Gourmet May 1995 Per serving: 1894 Calories (kcal); 90g Total Fat; (41% calories from fat); 3g Protein; 282g Carbohydrate; 287mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 18 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 1 | ||
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Calories: 689 | ||
Calories from Fat: 611 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.9g | 91 % | |
Saturated Fat 42.7g | 214 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 203mg | 62 % | |
Sodium 42.6mg | 1 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19g | ||
Protein 1.7g | 2 % | |
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: 689
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