Butter a 9x13 pan.
Boil (slowly) to a little over softball stage (~236 degrees), stirring OCCASIONALLY, NOT frequently.
Remove from heat. Drop in butter and let it melt (stirring occasionally).
Beat it until it looks right (dull, not shiny), adding vanilla toward the end.
Pour into the buttered cake pan and cool.
If making frosting, cook to 232 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 20 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.7mg||2 %|
|Sodium 15.7mg||1 %|
|Potassium 25.3mg||1 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.9g|
|Protein 0.1g||0 %|
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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: 36
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