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Suggest a better descriptionHave color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes
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Serving Size: 1 Serving (687g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2158 | ||
Calories from Fat: 3 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.7mg | 3 % | |
Potassium 11.3mg | 0 % | |
Total Carbohydrate 563.2g | 166 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 563.2g | ||
Protein 0g | 0 % | |
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: 2158
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