Krówki -- crumbly or chewy?

Almost every foreign visitor I've met who has sampled them becomes partial to krówki, a very basic but tasty caramel-fudge-like sweet. There are two basic varieties in terms of texture: soft &crumbly and gooey-chewey. Which do you prefer. I fancy the crumbly version.

If they're "soft and crumbly", then they're old. They should be gooey on the inside with a somewhat crunchy crust.

This is the best description of the ideal:

Properly aged I'd call it like an old wine or ripe cheese! Whatever floats your boat. I'm sure the shopkeeper was glad to finally get rid of them. They must have been on the shelf for donkey's years to get crumbly.


Hard ot describe - not crumbly in the sense of going into crumbs, but they kind of melted in your mouth without the jaw-sticking gooeyness of some krówki. Never thought of them as being old, stale or at or near the expiry date but rather as one of two different types.

The key (and dearest) ingredient is the milk fat. Too little of it = too dry, too much = too runny.

The best krowki is the original one sold in communist times. Still produced. Crumbly. Made in Radom I believe. Hard to get hold of.

This reminds me of another true story....

There was an American from a small town in the Mid-West working at the university, and nobody liked him (he was somewhat haughty and above it all). He asked some of the students what he should say in the local shop to get some of the local fudge (He didn't speak a word of Polish, so they wrote it down for him...)

He was back in ten minutes, out of breath and red-faced... the women in the shop had chased him out onto the street. I asked him why, and he showed me the piece of paper, on which the students had written..... "Prosze kurwa..."