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Suggest a better descriptionBoil sugar, water and karo to hard ball stage. While syrup cooks, beat eggs till stiff peaks form. Pour syrup over egg whites and heat til dry looking but still glossy. Add vanilla and nuts. Pour onto waxed paper and cut with knife or drop by teaspoonsful onto waxed paper. Mrs. Minnie Lee, LPN OB - KDH NOTE: Believe it or not, these come from my DENTISTS MOTHER. It seems like every candy recipe in my mothers cookbook (the one she writes favorite recipes in) is from Mrs. Lee. Maybe I should just tell her son to bill her for all fillings, etc. (Nancy) Converted by MMCONV vers. 1.50
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Serving Size: 1 Serving (2487g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7263 | ||
Calories from Fat: 9 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 989.1mg | 34 % | |
Potassium 1011.3mg | 27 % | |
Total Carbohydrate 1804.5g | 531 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1804.5g | ||
Protein 64.7g | 92 % | |
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: 7263
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