Dutch Fudge

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.