Dutch Fudge

Method

1. I

   Conversions.

2. II

   10.5 oz = 300 grams.

3. III

   7 oz = 200 grams.

4. IV

   1/3 oz = 10 grams.

5. V

   3/8 cup = 1 ml.

6. VI

   For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or

7. VII

   2 tablespoons marashcino juice, or.

8. VIII

   3 tablespoons whipping cream.

9. IX

   If you use cookie forms, keep them cooled in a dish of ice water.

10. X

    Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.

11. XI

    Boil the mixture, stirring constantly.

12. XII

    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. XIII

    DO NOT OVERCOOK.

14. XIV

    Remove the pan from the heat.

15. XV

    Place the cookie forms on a sheet of foil and pour the mixture into the forms.

16. XVI

    The fudge should not be more than 1 cm (3/8") thick.

17. XVII

    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.