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British Toffee Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.2147
Energy (kCal)977.552
Carbohydrates (g)112.5116
Total fats (g)54.4395
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the cream, sugar and syrup in a saucepan and mix well over a low heat. | 2. Stir in half the butter. | 3. Bring to the boil and continue boiling until a soft toffee consistency is reached. | 4. Stir in the ginger, vanilla essence and the remainder of the butter. | 5. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 7 fluid - - - -
    sugar 6 tablespoons 330.37199999999996 82.6344 0.0 0.0
    golden syrup 6 tablespoons - - - -
    butter 4 ounces unsalted 646.38 29.6995 20.1965 54.431999999999995
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    vanilla extract 2 -3 drops - - - -

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



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