Try this French Caramels recipe, or contribute your own.
Suggest a better descriptionCombine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream in a heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook to soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248F without stirring. Remove from heat at once and pour into a buttered 8x4 inch pan. Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in Chocolate Coating. Make sure caramels are room temp before you dip them. Wrap individually or keep in an air-tight container. Recipe by: Homemade Good News (Vol 4 No 2) Posted to EAT-L Digest 17 Jan 97 by Sean Coate
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Serving Size: 1 Serving (1120g) | ||
Recipe Makes: 1 | ||
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Calories: 4208 | ||
Calories from Fat: 1455 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.7g | 216 % | |
Saturated Fat 99.6g | 498 % | |
Monounsaturated Fat 47.9g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 489.1mg | 150 % | |
Sodium 186.7mg | 6 % | |
Potassium 657mg | 17 % | |
Total Carbohydrate 721.7g | 212 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 715.6g | ||
Protein 11.6g | 17 % | |
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: 4208
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