Best 3 Dutch Borstplaat Easy Simple Basic Fudge Recipes
**Indulge in the Sweetness of Dutch Borstplaat: A Culinary Delight**
Savor the delectable flavors of Dutch Borstplaat, a traditional fudge-like confection that has captivated taste buds for centuries. Originating from the Netherlands, this beloved treat boasts a rich history and unique taste profile. With its smooth, creamy texture and intense caramel flavor, Borstplaat offers a sensory experience like no other. Embark on a culinary journey as we unveil the secrets behind this Dutch delicacy, providing you with easy-to-follow recipes that will transform your kitchen into a confectionery haven. Whether you prefer the classic Borstplaat, its variations with nuts, spices, or even chocolate, this article has something for every sweet tooth. Prepare to tantalize your taste buds and create unforgettable moments with every bite of this Dutch delight. So, let's dive into the world of Borstplaat and explore the culinary wonders that await.
DUTCH BORSTPLAAT / EASY, SIMPLE, BASIC FUDGE
This is a recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... it comes from a small community dutch cookbook made by ladies who went to New Zealand between 1940 and 1970 and pooled information about all their favourite dutch recipes, substitutions etc becuase they couldn't get specialised ingredients from "home". No measurement was given for the butter so I have started with 2 Tablespoons and will increase/decrease it once I have made this myself, ditto the 1 Tablespoon of flavouring essence... if you make it before I do, I would appreciate any info on more precise quantities. The recipe also only states 'essence" and not what flavour, I added "almond" becuase otherwise the Zaar computer turns it into Spice essence LOL, Serving size is a total guesstimate so that the recipe could be uploaded. Again, once made, I will amend the recipe. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Candy
Time 20m
Yield 10-20 pieces
Number Of Ingredients 4
Steps:
- Moisten moulds on greased paper.
- Bring sugar and water to the boil and boil, stirring constantly until a drop of the liquid forms a thread when dropped from a spoon.
- Remove from heat, add flavouring of your choice, and then the butter.
- Keep stirring until the mixture becomes more solid, then pour quickly into the moistened moulds.
- Cool and remove paper and moulds.
Nutrition Facts : Calories 117.1, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.5, Carbohydrate 25, Sugar 25
DUTCH FUDGE
I found this on a Dutch cooking site, but written in English. I could have translated it, but getting it in English is much easier, especially for someone as lazy as I tend to be. It's good. In the directions I have entered the gram equivelant of the measurements, which would be more accurate than the English ounce conversions.
Provided by Kayne
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 169.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.8, Sodium 14.2, Carbohydrate 41.4, Sugar 40.8, Protein 0.3
ANOTHER BORSTPLAAT RECIPE, FUDGE, SO DIFFERENT FROM THE FIRST
Another totally different recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... This one is so very different from my first one that I have posted it as well. I have no idea which of the two is more traditional, maybe these are regional differences? personally I don't know how half set fudge can be set on it's side but I have given the directions exactly translated as given and will amend this when I have had a chance to make this myself. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Candy
Time 30m
Yield 10-20 pieces
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 125.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 12, Carbohydrate 28.4, Sugar 28.1, Protein 0.2
Tips:
- Using a heavy-bottomed saucepan will help to prevent the sugar from burning.
- Stir the sugar mixture constantly to prevent it from crystallizing.
- If you don't have a candy thermometer, you can test the sugar mixture by dropping a small amount into a glass of cold water. If it forms a soft ball, it is ready.
- Be careful not to overcook the sugar mixture, as this will make the fudge grainy.
- Add the butter and milk gradually, stirring constantly.
- Pour the fudge onto a greased baking sheet and let it cool completely before cutting it into pieces.
- Store the fudge in an airtight container in a cool, dry place.
Conclusion:
Dutch Borstplaat is a delicious and easy-to-make fudge that is perfect for any occasion. With its creamy texture and rich flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give Dutch Borstplaat a try. You won't be disappointed!
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