Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups of granulated sugar
- 2 cups of dark brown 1 tablespoonful of butter
- 1 tablespoonful of butter
- 1 cup of granulated 1 cup of rich cream
- 1 cup of rich cream
- 2 cups of granulated sugar
- 1 teaspoonful of vanilla
- 1 cup of cream
- a cup of maple syrup
Directions
3 cups of granulated sugar ; ^ of a saltspoonful of \y2 cups of cold water; cream of tartar.
Mix cream of tartar with sugar; add water and boil until a soft ball will form when dropped in water. Do not stir it after it begins to boil. Take from the fire and let it cool a little; then flavor and beat until white. In icing small cakes, set some of the fondant in a little boiling water and stir until melted ; then dip cakes with a fork.
CARAMEL ICING, No. 1.
2 cups of dark brown 1 tablespoonful of butter; sugar; 1 cup of granulated
1 cup of rich cream; sugar.
A tiny pinch of soda into the cream; boil as choc- olate icing, and beat until thick.
CARAMEL ICING, No. 2.
2 cups of granulated sugar ; 1 teaspoonful of vanilla; y$ of a cup of maple syrup ; 1 tablespoonful of butter ;
1 cup of cream.
Put sugar, syrup, and cream on; when it boils, add the butter. Boil until it will form a soft ball in cold water and beat when cool until thick.