Total Time
Prep 5 mins
Cook 10 mins

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.


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

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.

WicklewoodWench April 05, 2011