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Eastern European

Krówki

Poland's beloved milk fudge — sweet cooked-down milk and sugar beaten to a pale, dense caramel that slices into neat squares and melts on the tongue without the jaw-sticking chew of toffee.

DessertsSnacksVegetarian
45 min10 prep · 35 cookMedium755 kcalper serving
Krówki

Method

  1. Line a small tin of about 10 x 10 cm with baking paper, letting it come up the sides. Set out a wooden spoon, a sugar thermometer and a cup of cold water for testing.
  2. Put 200 ml of whole milk, 130 g of caster sugar, 15 g of butter, 1 tsp of vanilla sugar and a pinch of fine salt into a heavy-based saucepan that is wider than it is deep. Stir over low heat until every grain of sugar has dissolved and the butter has melted.
  3. Raise the heat until the mixture boils gently, then hold it at a steady medium-low bubble for 25-30 minutes. Stir often with the wooden spoon, scraping the base and the sides so no milk solids catch — a scorched patch will taste bitter through the whole batch.

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Per serving

755kcal
7gprotein
144gcarbs
19gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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