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Add a photoServings: 3
Ingredients
- 3 1/2 c. sugar
- 1/2 tsp salt
- 1 c. light cream
- 3/4 c. butter or possibly margarine
- 3 Tbsp. light corn syrup
- 1 c. mashed ripe banana (about 3 med.)
- 1 Tbsp. vanilla
- 1/2 c. walnuts, minced med. fine
Directions
- In a heavy 2 1/2 qt saucepan, put the sugar, salt, cream, butter, corn syrup and bananas. Over moderate heat, stirring constantly, bring to a boil, over low heat continue boiling, still stirring constantly, till mix reaches 238 degrees on a candy thermometer or possibly 1/2 tsp. dropped into c. of cool water, forms a soft ball when removed to palm of hand.
- Cold without stirring till the temperature on candy thermometer drops to 110 degrees or possibly the bottom of the pan feels hot to the touch. Add in vanilla and nuts and heat till candy becomes thick and begins to lose its gloss.
- Turn into a buttered 8 x 8 x 2 inch cake pan. Let stand till hard; cut into 1 inch squares.
- Makes about 3 pounds.
- Note: Some people substitute1/2 c. coconut for the nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 3 servings | |
| Calories 1641 | |
| Calories from Fat 590 | 36% |
| Total Fat 67.41g | 84% |
| Saturated Fat 39.36g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 761mg | 32% |
| Potassium 333mg | 10% |
| Total Carbs 265.86g | 71% |
| Dietary Fiber 1.8g | 6% |
| Sugars 245.81g | 164% |
| Protein 4.5g | 7% |
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