Dutch Fudge

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 10 1/2 ounces white sugar
• 7 ounces soft brown sugar
• 1/3 ounce butter
• 3/8 cup milk

Recipe

• 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 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.