|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Heavy cream||1 2⁄3 Cup (26.67 tbs), heated|
|Vanilla extract||1 Teaspoon|
Mix sugar and corn syrup in heavy saucepan.
Set candy thermometer in place.
Stir and cook to 244F.
Add butter and warm cream slowly so mixture does not stop boiling.
Cook again to 244F, stirring gently.
Cool on wire rack to 220F.
Carefully stir in extract, then turn into 2 buttered 8-inch pans.
Set aside until firm enough to cut and wrap.
Serving size: Complete recipe
Calories 5679 Calories from Fat 2115
% Daily Value*
Total Fat 241 g370.2%
Saturated Fat 149.9 g749.6%
Trans Fat 0 g
Cholesterol 789.9 mg263.3%
Sodium 587.7 mg24.5%
Total Carbohydrates 936 g311.8%
Dietary Fiber 0 g
Sugars 583.3 g
Protein 9 g18.3%
Vitamin A 173.8% Vitamin C 4%
Calcium 38% Iron 1%
*Based on a 2000 Calorie diet