olga_d_ont
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DUTCH FUDGE (ROOMBORSTPLAAT)
Although fudge is popular in many countries during the Christmas season, it seems to have a special significance in Holland on Dec. 6th, St. Nicholas’ Eve. (It is a harder, less creamy fudge than we are familiar with.)
3/4 cup half and half (milk and cream)
1 cup plus 2 Tablespoons granulated sugar
1 cup light brown sugar, firmly packed
1 Tablespoon sweet butter
Pinch of salt
1 Tablespoon instant cocoa or instant coffee powder
This candy can be made either in small fancy shapes or cut into squares or diamonds. To make the fancy shapes, use about fifteen 1 1/2 inch cookie cutters. Spread inside of each cutter with butter and place, cutting edge down, on a sheet of well buttered waxed paper. If you do not use cookie cutters, butter the inside of a 9-inch flan ring and set it on buttered waxed paper; or butter the bottom and sides of a 9-inch round or square layer cake pan. Line bottom with buttered piece of waxed paper cut to fit exactly. Paper should not extend up the sides of the pan.
Scald half and half in a large heavy bottomed saucepan. Remove from heat, add remaining ingredients and stir until sugar dissolves and butter melts. Bring to a boil over moderately high heat, stirring constantly. Wash sides of pan with a wet pastry brush. Cover and simmer for 3 to 5 minutes, or until all sugar crystals melt down from sides of pan. Uncover and continue cooking over moderate heat without stirring until mixture forms a soft ball when a little of it is dropped in ice water, or until it reaches 238 F. on a candy thermometer. Beat with a wooden spoon until mixture cools and thickens.
Pour candy, 1/3 inch thick, into forms. Let dry until hard—about 1 hour. Lift cookie cutters or flan ring off candy. Or turn candy out of lined layer cake pan and remove paper. Cut into squares of diamond shapes, unless you have used the cookie cutters. Pack in airtight boxes lined with waxed paper. Place a sheet of waxed paper between layers. Makes about 1 pound.
VARIATIONS: This fudge can be made in other flavors. Follow the recipe, omitting coffee or chocolate. When cooked mixture has cooled slightly, stir in 2 teaspoons extract of vanilla, almond, lemon, orange or other fruit flavors.
To make a slightly creamier fudge, add 1/4 teaspoon cream of tartar.
A nut meat can be pressed into the center of each piece of candy before it has hardened. This is especially good with chocolate, coffee and almond flavors.
Visions Of SugarPlums—Mimi Sheraton
Although fudge is popular in many countries during the Christmas season, it seems to have a special significance in Holland on Dec. 6th, St. Nicholas’ Eve. (It is a harder, less creamy fudge than we are familiar with.)
3/4 cup half and half (milk and cream)
1 cup plus 2 Tablespoons granulated sugar
1 cup light brown sugar, firmly packed
1 Tablespoon sweet butter
Pinch of salt
1 Tablespoon instant cocoa or instant coffee powder
This candy can be made either in small fancy shapes or cut into squares or diamonds. To make the fancy shapes, use about fifteen 1 1/2 inch cookie cutters. Spread inside of each cutter with butter and place, cutting edge down, on a sheet of well buttered waxed paper. If you do not use cookie cutters, butter the inside of a 9-inch flan ring and set it on buttered waxed paper; or butter the bottom and sides of a 9-inch round or square layer cake pan. Line bottom with buttered piece of waxed paper cut to fit exactly. Paper should not extend up the sides of the pan.
Scald half and half in a large heavy bottomed saucepan. Remove from heat, add remaining ingredients and stir until sugar dissolves and butter melts. Bring to a boil over moderately high heat, stirring constantly. Wash sides of pan with a wet pastry brush. Cover and simmer for 3 to 5 minutes, or until all sugar crystals melt down from sides of pan. Uncover and continue cooking over moderate heat without stirring until mixture forms a soft ball when a little of it is dropped in ice water, or until it reaches 238 F. on a candy thermometer. Beat with a wooden spoon until mixture cools and thickens.
Pour candy, 1/3 inch thick, into forms. Let dry until hard—about 1 hour. Lift cookie cutters or flan ring off candy. Or turn candy out of lined layer cake pan and remove paper. Cut into squares of diamond shapes, unless you have used the cookie cutters. Pack in airtight boxes lined with waxed paper. Place a sheet of waxed paper between layers. Makes about 1 pound.
VARIATIONS: This fudge can be made in other flavors. Follow the recipe, omitting coffee or chocolate. When cooked mixture has cooled slightly, stir in 2 teaspoons extract of vanilla, almond, lemon, orange or other fruit flavors.
To make a slightly creamier fudge, add 1/4 teaspoon cream of tartar.
A nut meat can be pressed into the center of each piece of candy before it has hardened. This is especially good with chocolate, coffee and almond flavors.
Visions Of SugarPlums—Mimi Sheraton
DUTCH FUDGE (ROOMBORSTPLAAT) & Roomborstplaat - Cocoa Flavored Brown Sugar Candy
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