SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of Congress Catalog Card #63-20399. MM format by Ursula R. Taylor. Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares. Posted to MM-Recipes Digest V3 #342 From: Tonya
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|Serving Size: 1 Pound (2314g)|
|Recipe Makes: 2 Pounds|
|Calories from Fat: 2920 (51%)|
|Amt Per Serving||% DV|
|Total Fat 324.5g||433 %|
|Saturated Fat 201.9g||1010 %|
|Monounsaturated Fat 93.7g|
|Polyunsanturated Fat 12g|
|Cholesterol 1108.8mg||341 %|
|Sodium 692.2mg||24 %|
|Potassium 2069.7mg||54 %|
|Total Carbohydrate 686.4g||202 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 686.3g|
|Protein 45.4g||65 %|
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Calories per serving: 5695
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