Directions:
- Reserving vanilla for later, combine all ingredients in a heavy 3-quart saucepan over medium heat. Stir until sugar is dissolved and butter is melted.
- Reduce heat and cook, stirring occasionally, until candy reaches 240 degrees. Then begin to stir constantly until it reaches the firm ball stage (246-248).
- Remove from heat immediately and let stand 2 minutes.
- Stir in vanilla.
- Pour into a lightly greased 9 square pan (Pam not recommended). Let cool and firm in room temperature air until set, about 3 hours. Cut into 3/4 strips and then cut each strip into about 10 pieces.
- Wrap caramels in waxed paper and store in refrigerator for longer shelf life.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2422.15 Kcal (10141 kJ) | ||
| Calories from fat | 994.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 110.54g | 170% | |
|---|---|---|---|
| Cholesterol | 313.08mg | 104% | |
| Sodium | 224mg | 9% | |
| Potassium | 439.38mg | 9% | |
| Total Carbs | 368.1g | 123% | |
| Sugars | 362.8g | 1451% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 333.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 343.62 Kcal (1439 kJ) | ||
| Calories from fat | 141.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 170% | |
|---|---|---|---|
| Cholesterol | 44.41mg | 104% | |
| Sodium | 31.78mg | 9% | |
| Potassium | 62.33mg | 9% | |
| Total Carbs | 52.22g | 123% | |
| Sugars | 51.47g | 1451% | |
| Protein | 0.85g | 12% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.2mg | 6% | |
| Calcium | 47.3mg | 33% | |
* 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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