Chocolate Caramels #2
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INGREDIENTS
- 3/4 c Light corn syrup
- 2 c Light cream
- 1/2 c To 3/4 cup chopped nuts
- 1 ts Vanilla extract
- 2 c Sugar
- 3 Or 4 squares unsweetened
- 1/8 ts Salt
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Pound (2314g) | ||
| Recipe Makes: 2 Pounds | ||
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| Calories: 5695 | ||
| Calories from Fat: 2920 (51%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 5695
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