Directions:
- Butter a square pan 8X8 .
- Combine sugar, corn syrup butter and 1 cup of half & half in a large, heavy saucepan. Heat to boiling over a medium heat, stirring constantly. Stir in remaining cup of half & half.
- Cook over medium heat (at a rapid simmer) stirring occasionally, to 245 F on a candy thermometer. (You will want to watch it closely after it reaches about 215 F and stir in frequently as it nears the 245 F point to prevent scorching.)
- Pour into the prepared pan and allow to cool at room temperature. Cut into bite size squares for candies and wrap individually in waxed paper, or heat some over low heat using more half & half to thin it out to make a dipping caramel. Store in an airtight container, put in frig if keeping more than a few days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.03 Kcal (2579 kJ) | ||
| Calories from fat | 270.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30g | 46% | |
|---|---|---|---|
| Cholesterol | 84.62mg | 28% | |
| Sodium | 119.41mg | 5% | |
| Potassium | 153.9mg | 3% | |
| Total Carbs | 90.25g | 30% | |
| Sugars | 85.42g | 342% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 116.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 284.28 Kcal (1190 kJ) | ||
| Calories from fat | 124.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 46% | |
|---|---|---|---|
| Cholesterol | 39.05mg | 28% | |
| Sodium | 55.1mg | 5% | |
| Potassium | 71.02mg | 3% | |
| Total Carbs | 41.65g | 30% | |
| Sugars | 39.42g | 342% | |
| Protein | 1.44g | 6% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.1mg | 8% | |
| Calcium | 53.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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