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Zucre Coco -- Moroccan Coconut Fudge Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.7906
Energy (kCal)2761.64
Carbohydrates (g)447.4267
Total fats (g)110.1835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper. | 2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar. | 3. Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove. | 4. Stir in the butter and lemon rind and allow to cool to room temperature. | 5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss. | 6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 2 cups grated unsweetened 566.4 24.368000000000002 5.327999999999999 53.583999999999996
    milk 3/4 cup evaporated 414.0 9.972000000000001 4.122 42.912
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    lemon 2 tablespoons grated rind 7.685 2.4698 0.2915 0.0795

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



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