|Firmly packed brown sugar||3 Cup (48 tbs)|
|Light cream||2/3 Cup (10.67 tbs)|
|Chopped nuts/Ginger in syrup||1/2 Cup (8 tbs)|
Mix the sugar, flour, and salt in a saucepan.
Add the butter and light cream.
Stir to dissolve the sugar.
Bring to the boil.
Continue cooking without stirring until the mixture reaches the softball stage, 238 degrees.
Remove from the heat, and without stirring or agitating the saucepan, cool until barely lukewarm (110 degrees).
Beat with a wooden spoon or electric mixer until creamy, thick, and no longer glossy.
Pour into a well-greased 8" x 8" cake tin.
While still warm, cut into squares.
Press a nut or piece of drained ginger onto each square.
Serving size Complete recipe
Calories 3870Calories from Fat 1114
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 60 g300%
Trans Fat 0 g
Sodium 747 mg31.13%
Total Carbohydrates 695 g231.7%
Dietary Fiber 5 g20%
Sugars 661 g
Protein 22 g44%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet