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Suggest a better description1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230F.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories.....................80 Dietary Fiber...............0g Protein.....................0 g Sodium....................35mg Carbohydrate...............13 g Potassium.................10mg Fat.........................3 g Calcium........... 2% U.S. RDA Cholesterol................8 mg Iron.............. 2% U.S. RDA Submitted by Lois Flack.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 585 | ||
Calories from Fat: 248 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 64mg | 2 % | |
Potassium 190.5mg | 5 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 83.9g | ||
Protein 4.3g | 6 % | |
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: 585
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