Dutch Fudge Recipes

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.

DUTCH BORSTPLAAT / EASY, SIMPLE, BASIC FUDGE

Steps:

• Moisten moulds on greased paper.
• Bring sugar and water to the boil and boil, stirring constantly until a drop of the liquid forms a thread when dropped from a spoon.
• Remove from heat, add flavouring of your choice, and then the butter.
• Keep stirring until the mixture becomes more solid, then pour quickly into the moistened moulds.
• Cool and remove paper and moulds.

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.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.