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sucre a la creme (Quebecois Vanilla Fudge)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7275
Energy (kCal)3429.5
Carbohydrates (g)867.1205
Total fats (g)7.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer. | 2. Take off the heat and add the butter and nuts. | 3. Put the pan in cold water and stir for 7-10 minutes, until the texture changes. | 4. Cool in a buttered 14" dish. | 5. Refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 4 cups 3344.0 863.192 1.056 0.0
    carnation milk 1 can Evaporated evaporated - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    nut chopped - - - -

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



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