Dutch Fudge
"I found this on a Dutch cooking site, but written in English. I could have translated it, but getting it in English is much easier, especially for someone as lazy as I tend to be. It's good. In the directions I have entered the gram equivelant of the measurements, which would be more accurate than the English ounce conversions."
photo by WicklewoodWench
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 10 1⁄2 ounces white sugar
- 7 ounces soft brown sugar
- 1⁄3 ounce butter
- 3⁄8 cup milk
directions
- Conversions.
- 10.5 oz = 300 grams.
- 7 oz = 200 grams.
- 1/3 oz = 10 grams.
- 3/8 cup = 1 ml.
- For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
- 2 tablespoons marashcino juice, or.
- 3 tablespoons whipping cream.
- If you use cookie forms, keep them cooled in a dish of ice water.
- Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
- Boil the mixture, stirring constantly.
- Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape.
- DO NOT OVERCOOK.
- Remove the pan from the heat.
- Place the cookie forms on a sheet of foil and pour the mixture into the forms.
- The fudge should not be more than 1 cm (3/8") thick.
- If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife.
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Reviews
-
This is very much like Scottish Tablet in texture, harder than ordinary fudge, but just as delicious.I opted for the espresso, and I think next time I will try the more child friendly cocoa. Thanks, Kayne, for sharing.
RECIPE SUBMITTED BY
Kayne
United States
I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!
