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Another Borstplaat Recipe, Fudge, so Different from the First

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8835
Energy (kCal)400.8
Carbohydrates (g)11.3475
Total fats (g)39.393
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease a pan with small molds (like star or heart molds) and set aside. | 2. Add all ingredients to a saucepan and mix well with a spoon. | 3. Stirring constantly on a low heat, stir until the mixture starts to thicken. | 4. When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens. | 5. Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides. | 6. When it has set it is ready to eat and enjoy. | 7. Sometimes this sets very hard and sometimes is semi-soft toffee-like in appearance, the best result is when you can get something a little in between these two extremes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 6 tablespoons whipped 297.0 5.985 3.267 31.212
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    vanilla sugar 2 tablespoons - - - -
    caster sugar 280 - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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