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Suggest a better descriptionCombine all of your ingredients, except vanilla. Place over low flame and stir constantly until sugar dissolves and mixture boils. Cover and cook 3 minutes, remove cover and continue cooking without stirring until it forms a soft ball. During cooking wash down sides of pan a few times with a damp cloth. Pout fondant at once on a cold, wet pan. Cool to lukewarm and work with a spatula until white and creamy. Knead with hands until smooth. Add vanilla and knead until blended. Let stand until cool. Wrap in wax paper and put in cold place at least 24 hours before dipping. Dip in melted chocolate. Source: Mrs. Freda Smith, United Grange, Marion County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip
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Serving Size: 1 Serving (1352g) | ||
Recipe Makes: 1 | ||
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Calories: 5112 | ||
Calories from Fat: 403 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 165.6mg | 51 % | |
Sodium 60.9mg | 2 % | |
Potassium 145.2mg | 4 % | |
Total Carbohydrate 1215.1g | 357 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1215g | ||
Protein 3g | 4 % | |
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: 5112
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