Krowki (Polish Milk Fudge Cows)
Soft, creamy Polish milk fudge, golden and chewy, each piece wrapped like a sweet shop favourite.
- Time1 hr 15 plus setting
- LevelMedium
- Costabout £0.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Butter a 20 cm square tin and line it with baking paper.
- 2
Put the milk, sugar, golden syrup and bicarbonate of soda in a large heavy pan. Stir over a low heat until the sugar dissolves.
5 min - 3
Bring to a steady simmer on a medium heat. Cook for 45 to 55 minutes, stirring often and scraping the bottom, until it turns the colour of pale toffee and is thick.
50 min - 4
Keep stirring for the final 10 minutes until a drop into cold water forms a soft, pliable ball, about 115C.
10 min - 5
Off the heat, stir in the butter and vanilla. Beat for 2 minutes until glossy and slightly thickened.
- 6
Pour into the tin and leave for 4 hours or overnight until firm but still soft enough to cut. Cut into small rectangles and wrap each in baking paper.
240 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.