Krówki=Cows
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you can add caccaoINGREDIENTS
200g demerara sugar
250g white sugar
1 vanilla pod
450ml milk
100g butter
1tbsp sour cream
pinch of salt
1tsp amaretto (optional)HOW TO MAKE?
1. Place all the ingredients in a saucepan (preferably with a thick bottom) and start heating them up over medium heat. Cook everything for about 60-70 minutes, stirring from time to time. Remember to stir the mixture, it’s very likely to get burnt if left alone for too long.
2. When the mixture starts to thicken and has a caramel-like colour, increase the heat, now stirring the mixture constantly, a whisk is a good option here.
3. When the mixture becomes very thick, turn off the heat and pour into a previously prepared dish. I used a baking tray, greased with butter and lined up with baking parchment. Leave it for a bit to cool down, and then put it in the fridge to settle properly. It’s best to leave the fudge in the fridge overnight.
4. When settled, take out of the fridge and cut into pieces. You can also wrap your fudge pieces in paper. It makes a nice birthday gift. Enjoy
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Cream Fudge_Polskie Krówki
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