Try this White Fruited Fudge and Chocolate Nut Caramels recipe, or contribute your own.
Suggest a better descriptionWorkbasket Recipes: Todays issue is December, 1971 and features "Christmas Goodies" Combine sugar, cream, butter, syrup and salt in large, heavy saucepan. Bring to gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally until mixture reaches soft-ball stage, 238-240 degrees. Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and fruit. Stir until candy starts to set. Pour into buttered 8 inch square pan; cool. Makes 25 to 36 pieces. CARAMELS: Combine sugar, salt, cream, butter, syrup and chocolate in large heavy saucepan. Bring to gentle boil over low heat. Cook, stirring frequently, until syrup reaches firm ball stage, 248 degrees. Remove from heat; cool 5 minutes. Stir in vanilla and pecan halves. Pour into buttered 8 inch square pan; cool. Cut into 1 inch squares; wrap in waxed paper. Makes 64. Posted to EAT-L Digest by Cecilia
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Serving Size: 1 Serving (6566g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19403 | ||
Calories from Fat: 8974 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 997.1g | 1329 % | |
Saturated Fat 559.8g | 2799 % | |
Monounsaturated Fat 313.9g | ||
Polyunsanturated Fat 68.2g | ||
Cholesterol 2827.7mg | 870 % | |
Sodium 3066.2mg | 106 % | |
Potassium 4977.1mg | 131 % | |
Total Carbohydrate 2644.9g | 778 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 2627.6g | ||
Protein 109.8g | 157 % | |
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: 19403
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