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Fudge Shortbread Squares

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.9397
Energy (kCal)5224.1264
Carbohydrates (g)839.1764
Total fats (g)208.3582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift together flour, cornstarch, and icing powder in a large bowl. | 2. Blend in the room temperature butter. | 3. Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan. | 4. Bake at 300 degrees for 25 minutes. | 5. Meanwhile prepare fudge top. | 6. Combine in a large heavy pot, sugar, evaporated milk. | 7. butter and salt. | 8. Bring to a boil over medium heat. | 9. Boil for five minutes. | 10. Stirring Constantly. | 11. Turn off heat. | 12. Add marshmallows and chocolate. | 13. Stir until melted and combined. | 14. Stir in vanilla. | 15. Slowly pour all the fudge topping over the cooked base. | 16. Cool. | 17. Then chill several hours or overnite. | 18. Cut into one inch size squares. | 19. Store in sealed container at a cool temperature. | 20. Makes 150 small squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/2 1/2 - - - -
    cornstarch 3/4 cup 365.76 87.6192 0.2496 0.048
    icing sugar 3/4 cup powdered - - - -
    butter 1 cup 1368.0 62.856 42.744 115.2
    white sugar 3 1/3 cups 2580.0 666.5333 0.0 0.0
    milk 385 ml evaporated 898.2704 21.6366 8.9436 93.1077
    butter 1/4 cup 1368.0 62.856 42.744 115.2
    salt 1/2 teaspoon - - - -
    mini marshmallow 4 1/4 cups - - - -
    chocolate chip 3 1/4 cups semi-sweet - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

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



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