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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