Comments on: Cream Fudge (Polskie Krówki)

By: Olivia

Olivia — Tue, 20 May 2025 22:14:07 +0000

In reply to Natalie Burns. Hi Natalie! So glad you love it. Thanks for your tips!

By: Natalie Burns

Natalie Burns — Sat, 17 May 2025 23:20:00 +0000

My neighbors love this fudge. I recommend letting your fudge cool until 110-113 degrees before beating it, to avoid making sugar crystals which can make your fudge have a grainy texture.

By: Olivia

Olivia — Mon, 30 Dec 2024 18:35:08 +0000

In reply to Keen Young. So happy to hear you loved it, Keen!

By: Keen Young

Keen Young — Thu, 26 Dec 2024 20:12:27 +0000

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

By: Olivia

Olivia — Wed, 13 Jul 2022 17:44:01 +0000

In reply to Char. Hi Char! So happy you loved it. Thanks so much for your tips!

By: Char

Char — Thu, 07 Jul 2022 19:39:15 +0000

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!

By: Diana

Diana — Mon, 25 May 2020 09:35:49 +0000

I want the recipe for the Latvian “Gotiņas”. My favourite

By: Olivia

Olivia — Sun, 09 Feb 2020 22:59:26 +0000

In reply to Maddison Poole. Hi Maddison! I have never tried this myself so I'm not sure if it would work.

By: Maddison Poole

Maddison Poole — Sat, 08 Feb 2020 23:27:12 +0000

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?

By: Sarah

Sarah — Fri, 10 Jan 2020 03:06:06 +0000

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 🙁