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Mrs. Hopper's Fudge

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5875
Energy (kCal)5609.871
Carbohydrates (g)1412.0651
Total fats (g)12.3117
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix ingredients well. | 2. Boil until it forms a soft ball when dropped in cold water. | 3. Remove from heat, set pan in cold water until cool. | 4. Beat until creamy and flavour as desired. | 5. Add a bit of butter (or Mrs. Hopper sometimes uses margarine-a piece about the size of a walnut). | 6. Pour mixture in an 11 x 7 inch pan and cut in squares. | 7. You may add any of the following for a variation: 3/4 cup peanuts, maple flavouring with chopped walnuts, rum flavouring with cut up raisins (she uses the seedless variety) or 3/4 cup peanut butter. | ---------------------------------------------------------------------------
    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
    white sugar 2 cups 1548.0 399.92 0.0 0.0
    corn syrup 1/2 cup 482.515 130.92700000000002 0.0 0.341
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    salt 1 teaspoon - - - -
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682

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



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