Dutch Fudge - cooking recipe

Ingredients

10 1/2 ounces white sugar
7 ounces soft brown sugar
1/3 ounce butter
3/8 cup milk

Preparation

Conversions.
10.5 oz = 300 grams.
7 oz = 200 grams.
1/3 oz = 10 grams.
3/8 cup = 1 ml.
For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
2 tablespoons marashcino juice, or.
3 tablespoons whipping cream.
If you use cookie forms, keep them cooled in a dish of ice water.
Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
Boil the mixture, stirring constantly.
Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic \"drop\" shape.
DO NOT OVERCOOK.
Remove the pan from the heat.
Place the cookie forms on a sheet of foil and pour the mixture into the forms.
The fudge should not be more than 1 cm (3/8\") thick.
If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife.