Cream Fudge
The very BEST cream fudge. Crisp on the outside with a soft and gooey center that just melts in your mouth. My version of traditional Polish Krówki.
Nutrition Facts
Ingredients
Instructions
Grease a 13"x9" quarter sheet pan. Set aside.
Place sugar and whole milk into a large saucepan. Stir to combine.Add condensed milk, corn syrup, and butter.
Heat over medium-high, stirring occasionally. Bring to a boil.
Reduce heat and continue to boil gently for approx 20-30mins, stirring often, until mixture has thickened and turned a light caramel color (and 240F on a candy thermometer).
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Continue Reading at Livforcake →Chef's Notes
* You can do this by hand, and stir vigorously with a wooden spoon, but it will take a bit longer. ** You can eat it straight out of the fridge or let it come to room temperature. Note that it will be very soft and gooey inside at room temperature. Adapted from Scottish Butter Tablet and Moje Wypieki
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Reviews from the Original Source
Holy Hannah this is good!
I'm not sure my instant read thermometer is accurate, as it definitely read 240 degrees, but it came out quite soft, even after whipping with a mixer for 5 minutes. Still, no complaints from the guests! The flavor is really buttery/caramelly good! And they melt in your mouth!
We will be making this again, and I will either shoot for 245, or buy a new thermometer.
Thanks for the recipe,
Keen
Amazing! We had these as kids but we just called it butter fudge. The end result is the sweet perfection I remember from childhood. Thank you for sharing this wonderfully delicious and nostalgic recipe. Also, I've had better success (I've now made these dozens of times) when I don't heat it to 240...somewhere around 230 is my sweet spot along with low to medium heat, constant stirring and whisking like mad off the heat. It is a little tricky all in all...I've made them too dry and hard or too soft and mushy but when you get it just right all the failures are totally worth it!
Hi I noticed by looking at comments that i didn't let mine boil for long enough, is it possible to melt them back down, boil for longer and have them set again?
I followed directions exactly, took off the heat at exactly 240° and beat for 7 minutes. Mine has no soft center. It's like a super sweet really dense somewhat dry fudge. I was so looking forward to this too :(
Can cream fudge be made ahead of time and frozen?
Did you make this recipe?
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