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.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 1935
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