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Mexican Cream (Fudge)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.641
Energy (kCal)5341.9017
Carbohydrates (g)783.9434
Total fats (g)241.2287
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large suacepan mix all ingredients except vanilla and nuts. | 2. Boil until it forms a soft ball, STIRRING CONSTANTLY. | 3. Set pan in cold water and beat in vanilla and nuts. | 4. Stir until gloss leaves and is hard enough to spread in pan. | 5. (Don't stir too long) Spread in pan and cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 3 cups 2417.94 604.788 0.0 0.0
    milk 2 cans evaporated 1655.1724 39.8681 16.4798 171.5622
    butter 1/2 cup 684.0 31.428 21.372 57.6
    salt 1 pinch - - - -
    white corn syrup 3 tablespoons - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    pecan 2 cups 572.6933 107.32799999999999 11.7867 12.064

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



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