CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
CHOCOLATE-COVERED CARAMEL CORN
Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.
Provided by ala
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h41m
Yield 16
Number Of Ingredients 9
Steps:
- Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
- Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
- Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
- Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.
Nutrition Facts : Calories 544 calories, Carbohydrate 54.6 g, Fat 37.3 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 658.5 mg, Sugar 22.3 g
EASY CHOCOLATE-CARAMEL POPCORN
I found this recipe on the back of a bag of Kraft Caramels. It's the perfect party snack-everyone gobbles it up! I've discovered that 12 cups of popcorn is one microwave bag, and I've also tried it with cashews instead of peanuts. Yum!
Provided by DreamoBway
Categories Candy
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
- Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
- Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
- Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.
CHOCOLATE COVERED CARAMEL CORN
Make and share this Chocolate Covered Caramel Corn recipe from Food.com.
Provided by andypandy
Categories Candy
Time 1h10m
Yield 7 quarts
Number Of Ingredients 12
Steps:
- Prepare Caramel Corn:.
- Combine brown sugar, butter, syrup and salt in a saucepan.
- Boil 5 minutes.
- Remove from heat and add the baking soda and vanilla.
- Stir well and then pour over popped corn in a large roaster.
- If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
- Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
- Pour onto waxed paper and cool.
- Break up into pieces.
- Chocolate Coating:.
- Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
- You can do this on the stove top too, just melt until very smooth.
- Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.
Nutrition Facts : Calories 953.7, Fat 51.3, SaturatedFat 25.5, Cholesterol 78.4, Sodium 763.5, Carbohydrate 128.3, Fiber 4.9, Sugar 86.6, Protein 4.8
CHOCOLATE CARAMEL-CORN CANDY CUBES
Steps:
- Unwrap candy bars and place face down on waxed or parchment paper; set aside.
- In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.
- Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.
- Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
CHILI-CHOCOLATE CARAMEL CORN
Warning: It's really hard to walk away from this sweet, salty, spicy, crunchy snack. If you're taking it to a party, consider making a double batch because you won't come home with leftovers. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in chili pepper and cinnamon. Drizzle over caramel popcorn with peanuts; toss to coat. Arrange on a waxed paper-lined baking sheet. Refrigerate until set; break into pieces. If desired, add dried cranberries. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 13g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS
Caramel corn, a perennial Halloween favorite, gets an upgrade with the addition of chopped cashews and drizzled white chocolate. It can be stored in an airtight container for up to a week so you can enjoy it for the days leading up to October 31.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Yield Makes 12 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
- Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
- Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.
CHOCOLATE CARAMEL CORN
Delicious chocolaty popcorn. You'll love this one!
Provided by Laurie
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 40
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
- In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
- In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
- Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 35.5 g, Cholesterol 23.9 mg, Fat 14.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 8.1 g, Sodium 149.6 mg, Sugar 21.6 g
CHOCOLATE STOUT CARAMEL CORN
Red Hot Holiday Trends - Stout beer, roasted almonds and plenty of milk chocolate chunks make this caramel popcorn an irresistible snack.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h55m
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.
- In large bowl, place popcorn and almonds; set aside.
- In 2-quart saucepan, heat beer over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally.
- Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mix in bowl; toss until evenly coated. Spread popcorn mixture in pans.
- Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces; stir in chocolate. Store in airtight container.
Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 13 g, TransFat 0 g
ULTIMATE CARAMEL CHOCOLATE POPCORN
Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield 5 quarts.
Number Of Ingredients 9
Steps:
- Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE
Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h10m
Yield 1 1/2 gallon bag
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°.
- Spray your largest cookie sheets.
- Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
- Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
- When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
- Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
- Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.
Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1
CHOCOLATE DRIZZLED CARAMEL CORN
This is so yummy! My girlfriend gave me the recipe and it sat in my cupboard for awhile and we tried it on a whim one year. Since then we included small bags of this is our Christmas gift baskets and people always rave about it. Sometimes we leave out the peanuts out and some times we leave the chocolate off. The popcorn without the chocolate is fabulous!
Provided by QueenJellyBean
Categories Lunch/Snacks
Time 34m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease two large cookie sheets.
- Place popcorn and peanuts in large paper bag. Set aside.
- In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
- Microwave for 4 minutes until bubbly.
- Stir in baking soda.
- Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
- Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
- Spread mixture onto prepared sheets to cool.
- In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
- Drizzle over popcorn mixture. Let cool.
Nutrition Facts : Calories 244.2, Fat 14, SaturatedFat 5, Cholesterol 15.7, Sodium 351.5, Carbohydrate 27.8, Fiber 2.4, Sugar 16.3, Protein 4.6
CHOCOLATE-COVERED CARAMEL CORN
Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.
Provided by Betty Crocker Kitchens
Categories Snack
Time 3h50m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
- Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
- In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Cup, Sodium 150 mg, Sugar 17 g, TransFat 0 g
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
- Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
- Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
- Pour syrup over warm popcorn, stirring to coat evenly.
- Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
- Cool; break apart. Store in tightly covered container.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
CHOCOLATE-CARAMEL POPCORN RECIPE
Enjoy the dynamic duo of chocolate and caramel in this awesome caramel popcorn recipe! Our Chocolate-Caramel Popcorn Recipe reveals a magical treat.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 225ºF.
- Spray 15x10x1-inch pan with cooking spray. Combine popcorn and nuts in large bowl.
- Bring chocolate, sugar, corn syrup and butter to boil in saucepan on medium heat, stirring constantly; simmer on medium-low heat 5 min., stirring constantly. Remove from heat; stir in baking soda. Pour over popcorn mixture; toss to evenly coat. Press onto bottom of prepared pan.
- Bake 1 hour. Cool completely. Break into pieces.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 24 g, Sugar 0 g, Protein 1 g
CARAMEL CORN CHOCOLATE BARS
Five ingredients are all you'll need to make a pan of these no-bake bars. I've brought these sweet treats to bake sales and office parties for 50 years. Wrapped individually, they're perfect for after-school snacks and long car trips.-Jean Roczniak, Rochester, Minnesota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine caramel corn, pecans and 1 cup marshmallows. In a small heavy saucepan, melt butter over low heat. Add chips and remaining marshmallows; cook and stir until smooth. , Pour over caramel corn mixture; toss to coat. With buttered hands, press into a greased 13-in. x 9-in. pan. Cool. Cut with a serrated knife.
Nutrition Facts : Calories 143 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 52mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN
Like the Boy Scouts chocolate popcorn? You'll like this! Ever wonder how they get it to stay so crunchy? I think I figured it out! Makes a great handmade gift.
Provided by wyojess
Categories Candy
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees.
- Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
- Melt butter in a very large saucepan (see step 6).
- Add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
- Add peanuts (if desired).
- Add soda (will foam up, so be ready).
- Pour caramel over popcorn and mix well.
- Bake popcorn one hour, stirring every 10-15 minute.
- Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.
- Spray a cookie sheet with oil or cover with parchment paper.
- Melt half of chocolate per package directions (you can melt more when you need it).
- Dip popcorn pieces in chocolate and place chocolate-covered popcorn pieces individually on the cookie sheet so they can set up.
- Popcorn can be stored at room temp or in the refrigerator. Just keep cool so it doesn't melt.
OVEN CARAMEL CORN
This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!
Provided by Rmprivatt
Categories Appetizers and Snacks
Time 1h20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Pour popcorn into a very large bowl.
- Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
- Spread coated popcorn on 2 jelly roll pans.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 22.4 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 275.5 mg, Sugar 14.8 g
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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