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Dutch Fudge

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2054
Energy (kCal)1505.7507
Carbohydrates (g)350.2602
Total fats (g)11.3382
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Conversions. | 2. 10.5 oz = 300 grams. | 3. 7 oz = 200 grams. | 4. 1/3 oz = 10 grams. | 5. 3/8 cup = 1 ml. | 6. For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or | 7. 2 tablespoons marashcino juice, or. | 8. 3 tablespoons whipping cream. | 9. If you use cookie forms, keep them cooled in a dish of ice water. | 10. Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings. | 11. Boil the mixture, stirring constantly. | 12. Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape. | 13. DO NOT OVERCOOK. | 14. Remove the pan from the heat. | 15. Place the cookie forms on a sheet of foil and pour the mixture into the forms. | 16. The fudge should not be more than 1 cm (3/8") thick. | 17. If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white sugar 10 1/2 ounces 1151.9816 297.6101 0.0 0.0
    brown sugar 7 ounces soft 244.0891 45.8014 7.6402 3.8102
    butter 1/3 ounce 53.865 2.475 1.683 4.5360000000000005
    milk 3/8 cup 55.815 4.3737 2.8822 2.992

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



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