Elizabeth Eli - Ipperwash
Melt butter in a 3-quart saucepan. Add sugar and salt. Stir in syrup. Mix well. Gradually add milk stirring constantly. Cook and stir over medium heat until it reached the firm ball stage (about 12-15 minutes). Don’t let it burn. Remove from heat stir in vanilla and pour into a buttered 9” x 19” cookie sheet (with sides) or a 9”x13” cake pan (the caramels will be thicker). Cool. Cut into squares and wrap in a small waxed paper squares.
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Serving Size: 1 Recipe (1209g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3296 | ||
Calories from Fat: 2014 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.8g | 298 % | |
Saturated Fat 141.6g | 708 % | |
Monounsaturated Fat 58.8g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 643mg | 198 % | |
Sodium 2202.9mg | 76 % | |
Potassium 1851.4mg | 49 % | |
Total Carbohydrate 257.1g | 76 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 257.1g | ||
Protein 38g | 54 % | |
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: 3296
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