Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. Posted to MM-Recipes Digest V4 #12 by email@example.com on Jun 08, 99
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 115 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 152.6mg||5 %|
|Potassium 293.1mg||8 %|
|Total Carbohydrate 88.6g||26 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 87.3g|
|Protein 10.2g||15 %|
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Calories per serving: 490
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