Dutch Fudge


Tags: Cakes & Cookies Desserts & Pies

300 grams white sugar
200 grams soft brown sugar
10 grams butter
100 ml milk
cookie forms and/or aluminum foil
for flavouring:
4 tbsp. brewed espresso coffee or 
4 tbsp. prepared cocoa or 
2 tbsp. maraschino juice or
3 tbsp. whipping cream

Keep the cookie forms in a dish of ice water. Combine sugar, milk and butter in a thick-bottomed pan and add one of the flavours - coffee, chocolate or cream - as well (for cherry flavour add the juice just before pouring out the mixture). Boil the mixture, and stir it constantly. The fudge is ready when a drop of the hot mixture does not flatten on a plate or in a cup of water. Remove the pan from the heat. Put the cookie forms on a sheet of foil and pour the mixture into the forms. 

‘Borstplaat’ should be no more than 1 cm (3/8”) thick. If you don’t use cookie forms, pour the mixture directly onto the foil and raise its edges to hold the mixture at the desired thickness. Then cut the slab with a cold knife.