Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dutch Fudge Recipe
    Lost? Site Map

    Dutch Fudge

    Dutch Fudge. Photo by WicklewoodWench

    1/1 Photo of Dutch Fudge

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Kayne's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Conversions.
    2. 2
      10.5 oz = 300 grams.
    3. 3
      7 oz = 200 grams.
    4. 4
      1/3 oz = 10 grams.
    5. 5
      3/8 cup = 1 ml.
    6. 6
      For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
    7. 7
      2 tablespoons marashcino juice, or.
    8. 8
      3 tablespoons whipping cream.
    9. 9
      If you use cookie forms, keep them cooled in a dish of ice water.
    10. 10
      Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
    11. 11
      Boil the mixture, stirring constantly.
    12. 12
      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.
    13. 13
      DO NOT OVERCOOK.
    14. 14
      Remove the pan from the heat.
    15. 15
      Place the cookie forms on a sheet of foil and pour the mixture into the forms.
    16. 16
      The fudge should not be more than 1 cm (3/8") thick.
    17. 17
      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.

    Browse Our Top Candy Recipes

    Ratings & Reviews:

    • on April 05, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    88%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.5 g
    2%
    Cholesterol 2.7 mg
    0%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 0.0 g
    0%
    Sugars 40.8 g
    163%
    Protein 0.2 g
    0%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites