Directions:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside.
- In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract.
- Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.79 Kcal (179 kJ) | ||
| Calories from fat | 12.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 1% | |
| Sodium | 14.17mg | 1% | |
| Potassium | 6.26mg | 0% | |
| Total Carbs | 8g | 3% | |
| Sugars | 7.9g | 32% | |
| Protein | 0.05g | 0% | |
| Calcium | 5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 356.01 Kcal (1491 kJ) | ||
| Calories from fat | 105.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 2% | |
|---|---|---|---|
| Cholesterol | 37.23mg | 1% | |
| Sodium | 117.89mg | 1% | |
| Potassium | 52.04mg | 0% | |
| Total Carbs | 66.53g | 3% | |
| Sugars | 65.7g | 32% | |
| Protein | 0.39g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.3mg | 0% | |
| Calcium | 41.5mg | 0% | |
* 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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