Dutch Fudge Recipes

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GERMAN CHOCOLATE FUDGE



German Chocolate Fudge image

This rich chocolate fudge recipe is as easy to make as it is fattening!

Provided by Cathy Brisco

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 2h21m

Yield 80

Number Of Ingredients 8

2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 ½ cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
⅛ teaspoon salt
2 cups chopped pecans

Steps:

  • Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
  • Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
  • Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
  • Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 20.8 g, Cholesterol 2.1 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 13.3 mg, Sugar 15.1 g

DUTCH FUDGE



Dutch Fudge image

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.

Provided by Kayne

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

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

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.

Nutrition Facts : Calories 169.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.8, Sodium 14.2, Carbohydrate 41.4, Sugar 40.8, Protein 0.3

DUTCH BORSTPLAAT / EASY, SIMPLE, BASIC FUDGE



Dutch Borstplaat / Easy, Simple, Basic Fudge image

This is a recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... it comes from a small community dutch cookbook made by ladies who went to New Zealand between 1940 and 1970 and pooled information about all their favourite dutch recipes, substitutions etc becuase they couldn't get specialised ingredients from "home". No measurement was given for the butter so I have started with 2 Tablespoons and will increase/decrease it once I have made this myself, ditto the 1 Tablespoon of flavouring essence... if you make it before I do, I would appreciate any info on more precise quantities. The recipe also only states 'essence" and not what flavour, I added "almond" becuase otherwise the Zaar computer turns it into Spice essence LOL, Serving size is a total guesstimate so that the recipe could be uploaded. Again, once made, I will amend the recipe. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories     Candy

Time 20m

Yield 10-20 pieces

Number Of Ingredients 4

250 g sugar (8.8 oz)
4 tablespoons water
2 tablespoons butter
1 tablespoon almond essence (or other flavour of your choice)

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.

Nutrition Facts : Calories 117.1, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.5, Carbohydrate 25, Sugar 25

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