| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies, Desserts | 6 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 4 | T | Cocoa |
| 1 1/2 | T | White corn sirup |
| 1 | T | Vanilla |
| 2 | T | Butter or butter |
| substitute | ||
| 1 1/2 | c | Cream |
INSTRUCTIONS
1 2/5 Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. Converted by MMCONV vers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 542
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 51.2mg
Sodium: 22.2mg
Potassium: 99.2mg
Carbohydrates: 103.2g
Fiber: 1.2g
Sugar: 100.2g
Protein: 1.9g