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Vanilla Fudge

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2323.6125
Energy (kCal)45234.096
Carbohydrates (g)3525.6813
Total fats (g)2441.6425
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease an 18cm square cake tin. | 2. Put the milk, sugar and butter in a heavy based pan and heat slowly stirring all the time until the sugar dissolves and the butter melts. | 3. Bring to the boil for 15-20 minutes stirring all the time. | 4. When it reaches the soft ball stage (115°C on a sugar thermometer or if it forms a soft ball when put in cold water) remove from the heat and stir in the vanilla extract. Cool for 5 mins. | 5. Beat with a spoon for a few minutes until it begins to thicken and the gloss dissapears. | 6. Pour into the tin and leave to set at room temperature (do not put in the fridge). | 7. Once set, cut into small squares and put in a sealed container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 300 44652.0 3498.96 2305.8 2393.64
    caster sugar 350 - - - -
    butter 100 g unsalted 570.0 26.19 17.81 48.0
    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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