Dutch Borstplaat Easy Simple Basic Fudge Recipes

ANOTHER BORSTPLAAT RECIPE, FUDGE, SO DIFFERENT FROM THE FIRST

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.

DUTCH FUDGE

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.