- airtight container. Yield: about 2-1/2 dozen.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Any remaining caramel mixture may be poured into a well-buttered 8-in x 4-in. x 2-in. loaf pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.
Nutritional Facts: 1 serving (1 each) equals 284 calories, 11 g fat (8 g saturated fat), 22 mg cholesterol, 223 mg sodium, 46 g carbohydrate, trace fiber, 2 g protein.