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Swedish Toffee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6548
Energy (kCal)4410.234
Carbohydrates (g)925.8373
Total fats (g)89.4453
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar, corn syrup, cocoa, cream, half-half and 3 T butter in 3 qt heavy saucepan. | 2. Cook over low heat, stirring until sugar dissolves. | 3. Continue cooking, stirring no more than necessary to the hard ball stage (250*). | 4. Watch carefully, for mixture may boil to the top of the pan. | 5. Remove from heat; stir in remaining 3T butter and vanilla. | 6. Pour into 9" buttered square pan to cool. | 7. While still warm, mark in 1" squares; when cool, cut with a sharp knife and wrap individually in waxed paper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 1/2 cups 2014.95 503.99 0.0 0.0
    dark corn syrup 1 1/2 1/2 1407.12 381.7428 0.0 0.0
    cocoa powder 1/4 cup 49.02 12.4485 4.2139999999999995 2.9455
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    half 1 cup - - - -
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    vanilla 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038

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



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