Directions:
- Bring sugar, water, Karo and salt to a boil and cook to 270°F using a candy thermometer.
- While this is cooking beat egg whites till soft peaks form.
- When candy hits 270°F pour it in a thin strand over egg whites while continuously beating with an electric mixer.
- Continue to mix for around 20 minutes or till the texture resembles dough, mix in almonds and press into a greased 9 inch pan.
- Cool and while it is cooling melt caramel with water and pour over almond fondant.
- Chill till firm.
- Working quickly cut candy into 24 pieces.
- Chill again then dip each piece into melted chocolate and immediately chill till chocolate is completely set.
- Store in an airtight container, separating with wax paper to prevent leaking caramel from sticking them together.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.97 Kcal (628 kJ) | ||
| Calories from fat | 32.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 6% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 0% | |
| Sodium | 72.52mg | 3% | |
| Potassium | 66.06mg | 1% | |
| Total Carbs | 28.89g | 10% | |
| Sugars | 22.11g | 88% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 1.99g | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 312.12 Kcal (1307 kJ) | ||
| Calories from fat | 67.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 6% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 0% | |
| Sodium | 150.92mg | 3% | |
| Potassium | 137.49mg | 1% | |
| Total Carbs | 60.13g | 10% | |
| Sugars | 46.01g | 88% | |
| Dietary Fiber | 0.94g | 2% | |
| Protein | 4.14g | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 66.5mg | 3% | |
* 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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