Food recipes
Another Borstplaat Recipe, Fudge, so Different from the First
Another Borstplaat Recipe, Fudge, so Different from the First Ingredients: cream, whipped, cream topping, pressurized milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated sugars, powdered butt...
Another Borstplaat Recipe, Fudge, so Different from the First
Ingredients:
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, powdered
butter, without salt
Directions:
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.
Ingredients:
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, powdered
butter, without salt
Directions:
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.