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Maple Cream Candy 1972 (Canadian)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.2405
Energy (kCal)8109.212
Carbohydrates (g)895.2817
Total fats (g)522.0185
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly grease 9 x 11 brownie pan. | 2. (originally calls for a 9 x 13 pan, but, I find this too thin afterwards). | 3. Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt. | 4. Cook stirring constantly until mixture reaches 235degrees F. | 5. on a candy thermometer. | 6. Or until a soft ball forms in cold water. | 7. Remove from heat, add vanilla and nuts. | 8. Beat two to five minutes or until candy begins to thicken. | 9. Pour quickly into prepared buttered pan. | 10. Spread evenly. | 11. Cut into squares while still soft. | ---------------------------------------------------------------------------
    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
    purpose flour 2 tablespoons - - - -
    milk 1 cup evaporated 552.0 13.296 5.496 57.216
    butter 1/4 cup 342.0 15.714 10.686 28.8
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1 -2 dash - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    walnut 2 cups chopped 3854.24 0.0 0.0 436.0

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



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