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Ballymaloe Fudge

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.3052
Energy (kCal)6381.6342
Carbohydrates (g)1162.0456
Total fats (g)200.9824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a heavy bottomed saucepan over low heat. | 2. Add milk, water, sugar and vanilla. | 3. Stir with a whisk until the sugar dissolves. | 4. Turn up the heat and simmer, stirring constantly until it reaches the soft ball stage (test it by putting a little fudge in a cup of cold water if it forms a ball it's ready or use a thermometer and it reaches 236F) Pull the pan off the heat and stir until the fudge thickens. | 5. Pour into a 9x13"pan and smooth out with a spatula. | 6. Allow to cool before cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 16 tablespoons 1368.0 62.856 42.744 115.2
    brown sugar 5 cups 4180.0 1078.99 1.32 0.0
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    water 3/4 cup 0.0 0.0 0.0 0.0
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

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



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