Directions:
- Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
- In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
- Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator. Yield: about 1 pound (about 4 dozen).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.35 Kcal (307 kJ) | ||
| Calories from fat | 26.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Cholesterol | 10.59mg | 4% | |
| Sodium | 8.83mg | 0% | |
| Potassium | 6.01mg | 0% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 12.19g | 49% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0.16g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 6.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 328.17 Kcal (1374 kJ) | ||
| Calories from fat | 117.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 4% | |
|---|---|---|---|
| Cholesterol | 47.39mg | 4% | |
| Sodium | 39.5mg | 0% | |
| Potassium | 26.89mg | 0% | |
| Total Carbs | 56.03g | 4% | |
| Sugars | 54.55g | 49% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.7g | 0% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 28.1mg | 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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