White Fruited Fudge And Chocolate Nut Caramels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Light cream |
| 1/4 | c | Butter |
| 1/4 | c | Light corn syrup |
| 1/2 | t | Salt |
| 1 | c | Miniature marshmallows |
| 1 | t | Vanilla |
| 1/2 | c | Pecan halves |
| 1/3 | c | Chopped red candied cherries |
| 1/3 | c | Chopped green candied |
| cheries | ||
| 2 | c | Sugar |
| 1/2 | t | Salt |
| 1 | c | Light cream |
| 1 | c | Butter |
| 1/2 | c | Light corn syrup |
| 2 | Squares, 2 oz unsweetened | |
| chocolate | ||
| 1 | t | Vanilla |
| 1 | c | Pecan halves, up to 1-1/2 |
| pieces. |
INSTRUCTIONS
Workbasket Recipes: Today's 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 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 <elric01@IMPERIUM.NET> on Sep 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 8487
Calories From Fat: 4098
Total Fat: 475g
Cholesterol: 926.9mg
Sodium: 2728.5mg
Potassium: 1355.5mg
Carbohydrates: 1109.6g
Fiber: 22.4g
Sugar: 1003.1g
Protein: 35.1g