Cream Fudge (Polskie Krówki)

The BEST cream fudge. Crisp on the outside with a soft and gooey center. My version of traditional Polish Krówki.

I finally spent some time setting up my photography room this week. It’s not quite finished, but at least I got a start on it, right? I’m going to need some more shelving for props, and still need to put a table together (maybe today) but otherwise it’s almost ready to go, which is good because I seriously need to bake and shoot stuff this week. I’m running out of recipes in the backlog! Seriously glad I had the foresight to fill up all of September though – it’s made the move/transition a little bit easier.

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The recipe I have for you today was actually made back in July, and I’m really wishing I still had some to snack on right now. This Cream Fudge recipe is my homage to my very favorite Polish candy – Krówki.

Polish people will know what I’m talking about, and perhaps if you have Polish friends you’ve had the pleasure of being exposed to these delicious fudgy, creamy, caramel-like pieces of heaven.

My parents would occasionally get them for us from the local Polish grocery store. Imported from the homeland. If you were lucky, they’d still be nice and fresh when you had them, meaning that the inside would be nice and gooey. The very worst was when you got a stale one (happened all too often). They tend to solidify over time, so older ones would have literally zero gooeyness. They would still taste delicious, mind you, but it just wasn’t the same.

If you happened to get a stash of fresh ones though… they would not last long. I’m quite certain there were many stomach aches attributed to eating dozens of these things, but I have zero regrets about that.

I actually don’t think I’ve had the real thing in years now. We have a few Polish shops close by, but I don’t venture in there too often. Which is probably good because I would end up buying Krówki (and who knows what else) by the pound. My parents actually don’t buy them either — probably for the same reasons — they would all get eaten in one sitting.

My attempt at making them with this Cream Fudge is not exactly perfect, but it’s pretty darn close and I’m glad I managed to get a gooey center! They are fairly easy to make: throw everything into a pot, cook over a lower heat until it reaches a certain temperature, then whisk vigorously until it thickens. At least this is the method I used; there were other options when I did my research, but this is the one I went with.

Once thickened, pour into a sheet pan, let cool to room temperature, and then place in the fridge overnight. Once they were done, I stored mine in the fridge, as they tended to get a bit fragile at room temperature. They will be fully solid when stored in the fridge, but they’ll taste their best and be nice and gooey when they come to room temperature. You can eat them either way, but I prefer them gooey.

If you have a craving for those traditional Polish candies but can’t get your hands on them, this Cream Fudge is the next best thing! Sweet, gooey, and perfectly delicious.

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Cream Fudge

3.75 from 4 votes

The very BEST cream fudge. Crisp on the outside with a soft and gooey center that just melts in your mouth. My version of traditional Polish Krówki.

Course Dessert

Cuisine Polish

Prep Time 6 hours hours

Cook Time 30 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Servings 54 pieces

Calories 73kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups + 2Tbsp granulated sugar
• 3/4 cup whole milk
• 1 1/2 Tbsp light corn syrup
• 10 oz can sweetened condensed milk 300ml
• 1/3 cup unsalted butter 80g, cubed

Instructions

 

• Grease a 13″x9″ quarter sheet pan. Set aside.
• Place sugar and whole milk into a large saucepan. Stir to combine.Add condensed milk, corn syrup, and butter.
• Heat over medium-high, stirring occasionally. Bring to a boil.
• Reduce heat and continue to boil gently for approx 20-30mins, stirring often, until mixture has thickened and turned a light caramel color (and 240F on a candy thermometer).
• Remove from heat. Using a hand mixer on low speed (be careful as the mixture is HOT!!!), beat the mixture until it thickens and loses its shine (5-7minutes).*
• Pour into sheet pan (ensure it is on a heat proof surface) and allow to cool. When set but still warm, score the tablet into squares with a sharp knife.
• Once cool to the touch, place in fridge to set overnight. Cut into squares with a serrated knife. Store in the refrigerator in an airtight container.**

Notes

* You can do this by hand, and stir vigorously with a wooden spoon, but it will take a bit longer.
** You can eat it straight out of the fridge or let it come to room temperature. Note that it will be very soft and gooey inside at room temperature. Adapted from Scottish Butter Tablet and Moje Wypieki

Calories: 73kcalCarbohydrates: 14gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 8mgPotassium: 23mgSugar: 14gVitamin A: 55IUVitamin C: 0.2mgCalcium: 19mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.