1/1 Photo of 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.
My Private Note
Units: US | Metric
- 210.5 oz = 300 grams.
- 37 oz = 200 grams.
- 41/3 oz = 10 grams.
- 53/8 cup = 1 ml.
- 6For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
- 72 tablespoons marashcino juice, or.
- 83 tablespoons whipping cream.
- 9If you use cookie forms, keep them cooled in a dish of ice water.
- 10Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
- 11Boil the mixture, stirring constantly.
- 12Product 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.
- 13DO NOT OVERCOOK.
- 14Remove the pan from the heat.
- 15Place the cookie forms on a sheet of foil and pour the mixture into the forms.
- 16The fudge should not be more than 1 cm (3/8") thick.
- 17If 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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Nutritional Facts for Dutch Fudge
Serving Size: 1 (49 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 169.3
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.5 g
- Cholesterol 2.7 mg
- Sodium 14.2 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 0.0 g
- Sugars 40.8 g
- Protein 0.2 g