Walnut Caramels
From Durham cook book ..., 1921
Recipe by Mrs. E. G. Belvin.
Presented as published in 1921. 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
5986Calories
85 gProtein
1220 gCarbs
153 gFat
Full nutrition (34 nutrients)
Calories5986 kcal
Protein85 g
Carbohydrates1220 g
Fiber28 g
Sugars1164 g
Total Fat153 g
Saturated Fat62 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol322 mg
Sodium738 mg
Potassium3724 mg
Calcium1294 mg
Iron45 mg
Magnesium726 mg
Phosphorus1477 mg
Zinc27 mg
Copper6.4 mg
Manganese7.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.3 mg
Vitamin K16 mcg
Vitamin B62 mg
Vitamin B1217 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)21 mg
Folate86 mcg
Choline142 mg
Caffeine136 mg
Water485 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 31. The excerpt below is the record exactly as published.
WALNUT CARAMELS. Turn into a saucepan two pounds brown sugar, one cup Karo syrup, one cup milk, two ounces butter and six ounces unsAveetened chocolate. Bring to a boil slowly and continue to increase the heat until 240^ F. has been reached on sugar thermometer. At this point stir in the one-half pound walnut meats
Cook this with the app: pantry check, scaling, and the assistant.