Cream Candy

Name: Cream Candy
Ingredients: 6 cups granulated sugar; 2 cups white Karo syrup; 2 cups sweet cream; 1 teaspoonful of vanilla; 1 of lemon extract; 2 cups chopped meats of nuts

From Quaker recipes, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

7880Calories

70 gProtein

1650 gCarbs

154 gFat

Full nutrition (34 nutrients)

Calories7880 kcal

Protein70 g

Carbohydrates1650 g

Fiber36 g

Sugars1473 g

Total Fat154 g

Saturated Fat12 g

Monounsaturated Fat93 g

Polyunsaturated Fat38 g

Omega-30 g

Cholesterol0 mg

Sodium348 mg

Potassium5486 mg

Calcium1041 mg

Iron19 mg

Magnesium1033 mg

Phosphorus1840 mg

Zinc12 mg

Copper5.2 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C125 mg

Vitamin A4.7 mcg

Vitamin E73 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.8 mg

Niacin (B3)14 mg

Folate304 mcg

Choline149 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.

CREAM CANDY (This candy came from a secret recipe from a professional candy maker, Clyde, Ohio.) 6 cups granulated sugar 2 cups white Karo syrup 2 cups sweet cream Cook to 234°, let cool. Then add 2 cups chopped meats of nuts. Add flavoring —1 teaspoonful of vanilla and 1 of lemon extract

Cook this with the app: pantry check, scaling, and the assistant.