Directions:
- Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
- Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
- Bring mixture to a boil over high heat, stirring constantly. Lower heat to medium and continue cooking, stirring constantly, until mixture reaches 245 degrees F.
- Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
- Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
- Using a long knife, trim the edges off the caramel slab (these are ideal for nibbling!), and then cut the block of caramel into 8 rows. Cut each row into 8 squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.62 Kcal (233 kJ) | ||
| Calories from fat | 19.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 3% | |
|---|---|---|---|
| Cholesterol | 4.68mg | 2% | |
| Sodium | 7.76mg | 0% | |
| Potassium | 17.76mg | 0% | |
| Total Carbs | 8.96g | 3% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 291.23 Kcal (1219 kJ) | ||
| Calories from fat | 102.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 3% | |
|---|---|---|---|
| Cholesterol | 24.52mg | 2% | |
| Sodium | 40.65mg | 0% | |
| Potassium | 92.99mg | 0% | |
| Total Carbs | 46.9g | 3% | |
| Sugars | 46.52g | 36% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 2.08g | 1% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 0.2mg | 0% | |
| Calcium | 71.8mg | 1% | |
* 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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