French Taffy
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INSTRUCTIONS
Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 1 1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia Cooper, New Orleans, LA.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (540g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 1935 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.2mg | 0 % | |
| Potassium 10.4mg | 0 % | |
| Total Carbohydrate 499.9g | 147 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 499.9g | ||
| Protein 0g | 0 % | |
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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: 1935
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