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Russian Fudge

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)342.3605
Energy (kCal)14042.85
Carbohydrates (g)1213.5601
Total fats (g)951.6694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the ingredients except the vanilla, into a medium-heavy saucepan. | 2. Warm over a gentle heat until the sugar has dissolved. | 3. Bring to a gentle boil and cook for about 15 — 20 minutes stirring occasionally, until it reaches the soft ball stage (120°C). | 4. Remove from the heat and add the vanilla. | 5. Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss for about 4 minutes. | 6. Pour into a greased 20 cm cake pan. | 7. Allow to cold and harden. | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 3 1/2 cups 2820.93 705.586 0.0 0.0
    butter 125 10687.5 491.0625 333.9375 900.0
    golden syrup 3 tablespoons - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    salt 1/2 teaspoon - - - -
    milk 200 g sweetened condensed 460.0 11.08 4.58 47.68
    vanilla essence 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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