Sucre A La Creme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 1 | Servings | |
INGREDIENTS
| 1 | c | Packed Brown Sugar |
| 1 | c | Sugar |
| 1 | c | Light Cream |
| 1 | T | Light Corn Syrup |
| 1 | T | Butter |
| 1 | t | Vanilla |
INSTRUCTIONS
Butter sides of heavy 2 quart saucepan. In it mix brown sugar, sugar, cream and corn syrup. Cook and stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage. Stir only if necessary. Remove from heat; cool to lukewarm. Do not stir. Add butter and vanilla. Beat vigorously til it becomes thick and starts to lose its gloss, 3 to 4 minutes. QUICKLY spread in buttered 9x5x3 inch loaf pan. Score while candy is warm; cut when firm. Posted to recipelu-digest Volume 01 Number 350 by James and Susan Kirkland <kirkland@gj.net> on Dec 08, 1997
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2254
Calories From Fat: 508
Total Fat: 57.9g
Cholesterol: 188.9mg
Sodium: 175.2mg
Potassium: 599.2mg
Carbohydrates: 442g
Fiber: 0g
Sugar: 419.8g
Protein: 6.9g