Another Borstplaat Recipe, Fudge, so Different from the First

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 6 tablespoons whipped cream
  • 2 tablespoons milk, about
  • 2 tablespoons vanilla sugar (by honig or oetker)
  • 280 g caster sugar
  • 1 tablespoon butter

Directions

  1. Grease a pan with small molds (like star or heart molds) and set aside.
  2. Add all ingredients to a saucepan and mix well with a spoon.
  3. Stirring constantly on a low heat, stir until the mixture starts to thicken.
  4. When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens.
  5. Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides.
  6. When it has set it is ready to eat and enjoy.
  7. Sometimes 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.