Best Dutch Borstplaat Easy Simple Basic Fudge Recipes
ANOTHER BORSTPLAAT RECIPE, FUDGE, SO DIFFERENT FROM THE FIRST
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.
Provided by kiwidutch
Categories Candy
Time 30m
Yield 10-20 pieces
Number Of Ingredients 5
Steps:
- Grease a pan with small molds (like star or heart molds) and set aside.
- Add all ingredients to a saucepan and mix well with a spoon.
- Stirring constantly on a low heat, stir until the mixture starts to thicken.
- When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens.
- Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides.
- When it has set it is ready to eat and enjoy.
- 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.
Nutrition Facts : Calories 125.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 12, Carbohydrate 28.4, Sugar 28.1, Protein 0.2
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.
Provided by Kayne
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 169.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.8, Sodium 14.2, Carbohydrate 41.4, Sugar 40.8, Protein 0.3
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