Krówki – Polish cream fudge is simple to make, creamy and so delicious.
- 1/2 cup sugar
- 2–14 ounce cans sweetened condensed milk
- 1/3 cup butter
- Prepare a 6 x 9 pan. You can use a silicon pan or butter another kind of pan and line with parchment paper for ease in removing the fudge.
- Add the sugar and sweetened condensed milk to a saucepan over medium heat. Be sure you have room for the mixture to expand when it boils.
- Before it starts to boil (the first 10 – 15 minutes), stir occasionally to dissolve the sugar. When it begins to boil, reduce the heat just a little, and stir gently and constantly. You want to be very careful while stirring. This is really hot and sticky. It could cause a terrible burn if you splashed it on your skin, so stir carefully. I like to use a flat bottom wooden spoon so that the mixture doesn’t just sit on the bottom of the pan. If it seems to be burning, the heat needs to be lower.
- The mixture should boil for 15 – 20 minutes and come to a temp of 225-235. Remove from the heat, add the butter, and stir for 3 minutes.
- Pour into the prepared pan, and allow to cool to room temperature and then refrigerate for at least 3o minutes.
- Remove from the pan and slice into pieces. Wrap individually in waxed paper. Store wrapped pieces in a sealed container to keep them from drying out.
Add a pinch of unsweetened cocoa powder with the sugar and sweetened condensed milk if you like. It will do more for the color rather than the flavor.
Keywords: Polish cream fudge, krówki, Polish milk fudge