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Butterscotch Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.5409
Energy (kCal)2003.5412
Carbohydrates (g)203.3839
Total fats (g)132.5537
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine butter, sugar and golden syrup in saucepan. | 2. Heat gently until mixture begins to bubble, stirring occasionally. | 3. Allow mixture to boil for 1 minute. | 4. Stir in the evaporated milk; cook for 3-4 minutes until sauce is hot and bubbling. | 5. Add chopped nuts. | 6. In small bowl, blend cornflour smoothly with 2 tablespoons water. | 7. Add the mixture to sauce in pan and heat until thickened. | 8. Pour into fondue pot and place over burner to keep warm. | 9. Serve with pieces of fruit/popcorn, cake, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    demerara sugar 3/4 cup 627.0 161.8485 0.198 0.0
    golden syrup 4 tablespoons - - - -
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    peanut 4 tablespoons chopped unsalted 206.955 5.8874 9.417 17.9726
    cornflour 6 tablespoons - - - -
    cake cubed - - - -
    fruit - - - -
    popcorn - - - -

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



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