Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup corn syrup
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 package (7 oz) Ptasie Mleczko (Polish marshmallow candy), chopped into small pieces
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper and set aside.
2. In a medium-sized saucepan, combine the sweetened condensed milk, granulated sugar, unsalted butter, corn syrup, and heavy cream.
3. Cook the mixture over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil.
4. Reduce the heat to low and insert a candy thermometer into the mixture.
5. Cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
6. Remove the saucepan from the heat and stir in the vanilla extract and salt.
7. Add the chopped Ptasie Mleczko to the mixture and stir until it has melted and is fully incorporated.
8. Pour the mixture into the prepared baking dish and smooth it out with a spatula.
9. Let the fudge cool to room temperature, then refrigerate for at least 2 hours.
10. Once the fudge has set, remove it from the baking dish and cut it into small squares.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Chilling time: 2 hours
5. Temperature:
Cooking temperature: Medium heat
Candy thermometer temperature: 238°F (soft ball stage)
Serving size:
Makes about 36 small squares
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 1g
Sodium: 45mg
Sugar: 17g
Substitutions for ingredients:
- Corn syrup can be substituted with honey or golden syrup.
- Ptasie Mleczko can be substituted with marshmallows or any other candy of your choice.
Variations:
- Add chopped nuts or dried fruit to the fudge mixture before pouring it into the baking dish.
- Drizzle melted chocolate over the top of the fudge once it has set.
Tips and tricks:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature.
- Stir the fudge mixture constantly while cooking to prevent it from burning.
- Let the fudge cool to room temperature before refrigerating it to prevent condensation from forming on the surface.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The fudge can be eaten cold or at room temperature. If you prefer it warm, microwave a small piece for 10-15 seconds.
Presentation ideas:
Arrange the fudge squares on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle chopped nuts or shredded coconut over the top of the fudge.
Pairings:
Serve the fudge with a cup of coffee or hot chocolate.
Suggested side dishes:
The fudge can be served as a dessert on its own.
Troubleshooting advice:
- If the fudge doesn't set properly, it may not have reached the correct temperature. Use a candy thermometer to ensure that it reaches 238°F.
- If the fudge is too hard, it may have been cooked for too long. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Use a clean candy thermometer to prevent cross-contamination.
- Store the fudge in the refrigerator to prevent it from spoiling.
Food history:
Ptasie Mleczko is a popular Polish candy that translates to "bird's milk" in English. It is a soft, marshmallow-like candy covered in chocolate.
Flavor profiles:
This fudge has a sweet and creamy flavor with a hint of vanilla and salt.
Serving suggestions:
Serve the fudge as a sweet treat after dinner or as a snack with coffee or tea.
Related Categories
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Region: Polish
Taste: Sweet, Creamy, Nutty, Chocolatey