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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
10 1/2 ounces white sugar |
7 ounces soft brown sugar |
1/3 ounce butter |
3/8 cup milk |
Directions:
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.
13. DO NOT OVERCOOK.
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.
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