Another Borstplaat Recipe, Fudge, So Different From The First

1. 1

   Grease a pan with small molds (like star or heart molds) and set aside.

2. 2

   Add all ingredients to a saucepan and mix well with a spoon.

3. 3

   Stirring constantly on a low heat, stir until the mixture starts to thicken.

4. 4

   When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens.

5. 5

   Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides.

6. 6

   When it has set it is ready to eat and enjoy.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

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