I started off wrapping a few pieces in parchment paper, both the traditional folded ends and twisted. That’s a lot of little pieces, 68 – 72 depending on how precise and consistent my cutting was. I tried to slice it into small oblong pieces like those you buy, 1 1/2 x 1/2-inch. If you don’t have a 6 x 9 pan, maybe an 8-inch round cake pan? A different size just means your fudge will be a little thicker or thinner. Making this recipe in a 6 x 9-inch pan, the fudge will be about 1/2 inch thick which is ideal. Once your Polish cream fudge has been chilled and firmed up, you need to slice it into individual pieces. If you’ve found the perfect technique, let me know in the comments. My thought is to let them age in the wrapper for a day before moving the wrapped pieces into a sealed container. Next time, I will use this method and wrap the candies (sticky or not) right away. It was easier to slice, but it was no longer soft enough to pull like caramel when you broke a piece in two. As it sat in my fridge for a day, the fudge dried a bit, emphasizing the grainy texture that we all know and love. It wasn’t easy to cut and separate the pieces.įor this reason, I didn’t slice and wrap the pieces right away. When pulled apart, the center had the desired caramel-like texture, but he outside was somewhat soft and sticky. When poured into the pan, the mixture was smooth and level. The changes led to a more authentic outcome. In my first batch, I cooked for 5-10 minutes beyond this point.Īfter removing the pan from the heat, I only stirred enough to incorporate the butter for about 3 minutes. One of the Polish bloggers referred to the texture becoming like pudding when it was finished. The physical sign that I used to indicate that I should take it off the stove was that it had become thick enough that I could briefly see the bottom of the pan as I ran my flat bottom wooden spoon through the pan. Batch 2 My second batch of krówkiįor batch number 2, I cooked to a lower temp (only until I saw a spike of 235, the more constant temp was about 225). In more humid locations, you might have a different experience.īatch 1 vs. Here in Arizona where the air is dry, this fudge could be stacked up on a plate and not stick together. You can see in the photos that it did not self-level in the pan. It was not sticky and did not have that caramel-like texture. The first version of my fudge, was firm and creamy, not at all grainy. If I’m perfectly honest with you, I think this technique makes a better candy, but it’s different than the familiar brands of krówki. It made a beautiful cream fudge, but it wasn’t quite krówki. When the temp was constantly showing 235, I saw a spike to 245 and pulled it off the heat immediately.Īfter cooking, I tried beating it until the texture was too stiff to continue. As I moved the thermometer through the boiling mass, I would occasionally see it spike up to 235, but only for a split-second, most of the time the reading was about 225. I checked the temp with an instant-read thermometer.Ī detail I want to mention here is that the temperature is not perfectly uniform throughout the pan. The first time, I cooked it to the softball stage 235° F or 113° C. I tried to make it like the fudge I grew up with. I’ve heard people who have a lifelong love of krówki talk about how the outside gets a little dry and grainy, and the center remains soft and caramel-like. This is different than the chocolate fudge I made as a child. I think the time has a lot to do with the differences in stove settings and your altitude.įudge was one of the first things I learned to make as a young girl. In both cases, I cooked longer than that, 35 and 25 minutes respectively in my two batches. Typically, that it will boil after 10 minutes (mine took 18) and that it should boil for 20 minutes. The recipes that I read in Polish, (who am I kidding?) I should say the recipes that I translated from Polish, all refer to cooking the fudge for an amount of time. If you look, you’ll see that some use canned evaporated milk, some heavy cream, some whole milk, and in my case, I’ve used sweetened condensed milk, inspired by Ania Gotuje, one of my favorite food blogs written in Polish. There are many variations on this recipe. Krówki – Polish cream fudge made with milk or cream, sugar, and butter. If you recognize the remnants of a recent trip to Jana’s Bakery in Phoenix, you’ll know what this recipe is about.
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