Another totally different recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... This one is so very different from my first one that I have posted it as well. I have no idea which of the two is more traditional, maybe these are regional differences? personally I don't know how half set fudge can be set on it's side but I have given the directions exactly translated as given and will amend this when I have had a chance to make this myself. ZWT REGION: The Netherlands.
My Private Note
Units: US | Metric
- 1Grease a pan with small molds (like star or heart molds) and set aside.
- 2Add all ingredients to a saucepan and mix well with a spoon.
- 3Stirring constantly on a low heat, stir until the mixture starts to thicken.
- 4When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens.
- 5Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides.
- 6When it has set it is ready to eat and enjoy.
- 7Sometimes this sets very hard and sometimes is semi-soft toffee-like in appearance, the best result is when you can get something a little in between these two extremes.
Browse Our Top Candy Recipes
Nutritional Facts for Another Borstplaat Recipe, Fudge, so Different from the First
Serving Size: 1 (342 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 125.1
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 1.0 g
- Cholesterol 4.8 mg
- Sodium 12.0 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 0.0 g
- Sugars 28.1 g
- Protein 0.1 g
The following items or measurements are not included: