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Turkish Taffy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2538
Energy (kCal)1750.758
Carbohydrates (g)400.1738
Total fats (g)22.701
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar, Karo syrup, water and margarine in large pan. | 2. Bring to boil over medium heat until the sugar dissolves; stirring constantly. | 3. Continue boiling until mixture reaches firm ball stage at 244-250 degrees on candy thermometer. | 4. Remove from heat. | 5. Stir in flavoring and food color if desired. | 6. Spread evenly onto waxed paper, cool and break into pieces (about candy bar size). | 7. When completely cooled, store in an air-tight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white sugar 2 cups 1548.0 399.92 0.0 0.0
    karo syrup 2/3 cup - - - -
    water 1/3 cup 0.0 0.0 0.0 0.0
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    vanilla extract 1 3/4 - 2 teaspoons 0.0 0.0 0.0 0.0
    food coloring match - - - -

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



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