1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water. 2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat. 3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water. 4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler. 5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months. Makes 3 pounds. Recipe by: WEB SITE 1997 Posted to recipelu-digest Volume 01 Number 177 by email@example.com on Oct 29, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6732g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3992 (42%)|
|Amt Per Serving||% DV|
|Total Fat 443.6g||591 %|
|Saturated Fat 147.7g||738 %|
|Monounsaturated Fat 196.9g|
|Polyunsanturated Fat 73g|
|Cholesterol 2016mg||620 %|
|Sodium 34374.1mg||1185 %|
|Potassium 13404.2mg||353 %|
|Total Carbohydrate 632.5g||186 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 627.8g|
|Protein 714.5g||1021 %|
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: 9486
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!