* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares. 1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water. 2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm. 3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops. Recipe By : Jo Anne Merrill Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 08:42:17 -0500 From: Betsy Burtis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 64|
|Calories from Fat: 129 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 25mg||8 %|
|Sodium 33.5mg||1 %|
|Potassium 80.9mg||2 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.2g|
|Protein 1.7g||2 %|
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: 219
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!