What is Polish Cream Fudge?
Polish Cream Fudge, also known as Krówki, is a traditional Polish confection known for its rich, caramel-like flavor and creamy, melt-in-your-mouth texture.
Made with simple ingredients like sugar, cream, and butter, this fudge is slowly cooked to perfection. Krówki translates to “little cows,” a nod to the dairy ingredients that make up this delicious treat.
The fudge can vary in texture, from soft and chewy to firm and crumbly, depending on how long it’s cooked. This beloved Polish candy is often wrapped in colorful paper and shared among family and friends.
Why You’ll Love This Polish Cream Fudge Recipe
Simple Ingredients: You only need a few basic ingredients to create this rich and creamy fudge.
Perfect for Gifts: Krówki are often wrapped individually, making them ideal for homemade gifts or party favors.
Traditional Polish Treat: This recipe brings a taste of Polish tradition to your home, perfect for celebrations or simply enjoying with a cup of tea.
Customizable Texture: You can adjust the cooking time to make the fudge soft and chewy or firmer and more crumbly.
Key Ingredients & Substitutions for Polish Cream Fudge
Heavy Cream: This gives the fudge its creamy texture. You can use half-and-half for a slightly lighter version, but heavy cream is traditional.
Sugar: Granulated sugar is used to sweeten the fudge and create its rich caramel flavor.
Butter: Unsalted butter adds richness to the fudge. Salted butter can be used, but it will add a hint of saltiness.
Vanilla Extract: Adds a subtle vanilla flavor that complements the caramel notes of the fudge.
Tools You’ll Need
- Heavy-bottomed saucepan: To prevent the fudge from burning during cooking.
- Candy thermometer: Essential for ensuring the fudge reaches the right temperature for the perfect texture.
- Wooden spoon: Ideal for stirring the fudge as it cooks.
- Baking dish: For pouring and cooling the fudge before cutting.
Step-by-Step Instructions for Polish Cream Fudge
Heat the Cream and Sugar: In a heavy-bottomed saucepan, combine 2 cups of heavy cream and 2 cups of granulated sugar. Cook over medium heat, stirring constantly until the sugar dissolves.
Add the Butter: Stir in ½ cup of unsalted butter and continue cooking the mixture. Use a candy thermometer to monitor the temperature.
Cook Until Thickened: Cook the mixture until it reaches 240°F (115°C) on the candy thermometer, which will give you a soft, chewy fudge. If you prefer a firmer fudge, cook to 245°F (118°C).
Stir in Vanilla: Once the fudge reaches the desired temperature, remove it from heat and stir in 1 teaspoon of vanilla extract.
Pour and Cool: Pour the fudge mixture into a buttered baking dish and let it cool at room temperature for 30 minutes. Once it begins to set, score the surface with a knife to make cutting easier later.
Cut and Wrap: Once fully cooled, cut the fudge into small squares and wrap each piece in wax paper or colorful candy wrappers for a traditional touch.
Expert Tips for Perfect Polish Cream Fudge
- Use a Candy Thermometer: This is key to achieving the right texture. Without it, it’s difficult to tell when the fudge has reached the correct temperature.
- Stir Constantly: Keep stirring the fudge to prevent it from burning or sticking to the bottom of the pan.
- Wrapping Tips: To give your fudge a traditional Polish touch, wrap each piece in colorful wax paper or cellophane. This also helps keep the fudge fresh.
Serving Suggestions
Enjoy with Coffee or Tea: The rich, creamy flavor of Krówki pairs wonderfully with a cup of coffee or tea.
Perfect as a Gift: Wrap the fudge in decorative paper and give it as a thoughtful homemade gift during the holidays or special occasions.
Pair with Ice Cream: Serve small pieces of Krówki over vanilla ice cream for a decadent dessert topping. I love to serve Krówki alongside other traditional desserts, like this Blok Czekoladowy (Chocolate Bar)!
Make-Ahead and Storage
Make-Ahead: You can make the fudge up to a week in advance. Store it in an airtight container at room temperature.
Storage: Polish Cream Fudge can be stored at room temperature for up to 2 weeks. For longer storage, keep the fudge in an airtight container in the fridge for up to 1 month.
Recipe Variations for Polish Cream Fudge
Chocolate Krówki: Add 2 tablespoons of cocoa powder to the mixture for a chocolatey version of this classic fudge.
Nutty Krówki: Stir in chopped nuts, such as walnuts or hazelnuts, just before pouring the fudge into the dish for extra texture.
Vegan Krówki: Replace the heavy cream with coconut cream and use a plant-based butter substitute for a dairy-free version.
Print
Polish Cream Fudge Recipe (Krówki)
- Total Time: 50 minutes
- Yield: 24 small squares 1x
Description
Polish Cream Fudge (Krówki) is a traditional Polish treat made with cream, sugar, and butter, creating a rich, caramel-like flavor. Perfect for sharing or gifting!
Ingredients
- 2 cups heavy cream
- 2 cups granulated sugar
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
Instructions
- Heat the Cream and Sugar: In a saucepan, cook cream and sugar over medium heat, stirring constantly.
- Add the Butter: Stir in butter and continue cooking until the mixture reaches 240°F.
- Cook Until Thickened: Cook the mixture until it reaches the desired temperature for soft or firm fudge.
- Stir in Vanilla: Remove from heat and stir in vanilla extract.
- Pour and Cool: Pour the mixture into a buttered 8×8-inch (20×20 cm) baking pan for thicker krówki, or a 9×13-inch (23×33 cm) pan for thinner pieces.
Notes
Adjust the cooking time to control the texture of the fudge. Cook to 240°F for a softer fudge or 245°F for a firmer result.
Wrap the fudge in wax paper for an authentic Polish presentation
Pan size affects the thickness of the finished candy. An 8×8-inch pan will produce thicker, more traditional krówki, while a 9×13-inch pan creates thinner pieces that set more quickly.
If the mixture remains too soft after cooling, it likely needs to cook to a slightly higher temperature (245°F/118°C). For softer, chewy krówki, cook to 240°F/115°C.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 150
- Sugar: 17g
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Protein: 1g
- Cholesterol: 35mg
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
Can I make this fudge without a candy thermometer?
While it’s possible, using a candy thermometer is the most reliable way to ensure the fudge reaches the correct temperature for the desired texture.
How do I store Polish cream fudge?
Store the fudge at room temperature in an airtight container for up to 2 weeks, or in the fridge for up to 1 month.
Can I add flavors to the fudge?
Yes! You can add cocoa powder for a chocolate version, or stir in nuts like walnuts for extra texture.
Can you please tell me what size pan to use? Maybe 8×8 or 9×13? I hope to make this for Christmas.
Thank you!
Either an 8×8 or a 9×13 pan will work, depending on how thick you’d like your krówki to be. For thicker pieces, go with the 8×8; for thinner ones, the 9×13 is perfect. I hope you enjoy making them for Christmas—they’re such a treat!
Hands down, the best tasting fudge recipe by far. I couldn’t help myself from tinkering with it, though. I cut the sugar back by 1/2 cup and added 1/2 cup of cocoa. Just finished the Christmas batch, and husband’s already asking for more. Very rich and creamy!
Thank you so much for sharing your experience! I love the idea of adding cocoa—what a delicious twist! It’s wonderful to hear your husband is already asking for more—that’s the best compliment. Wishing you many more sweet batches of krówki to enjoy!