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Irish Cream Coffee Fudge

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.2054
Energy (kCal)3968.6522
Carbohydrates (g)706.4561
Total fats (g)121.7012
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. | 2. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. | 3. Bring to a full boil, stirring constantly, for 5 minutes. | 4. Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. | 5. Stir in the vanilla, then the hazelnuts until mixed well. | 6. Pour into a greased 8-inch square pan and spread evenly. | 7. Chill until just set but still easy to cut, cut into 1-inch squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    sugar 3 cups 2417.94 604.788 0.0 0.0
    milk 1/3 cup evaporated 184.0 4.4319999999999995 1.8319999999999999 19.072
    irish cream 1/3 cup - - - -
    coffee 1 tablespoon 9.4162 1.5628 0.3129 0.2187
    marshmallow creme 1 jar - - - -
    vanilla chip 1 package - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    hazelnut 1 cup chopped 319.2 48.0 0.0 16.008

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



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