Ingredients:

1 cup granulated sugar
3 teaspoons liquid (water, milk, half & half or light cream)
1 teaspoon butter
flavoring extract of your choice
3 drops food coloring of your choice

Directions:

In a small, heavy saucepan mix sugar and liquid. Heat slowly to a boil without stirring the syrup until the mixture registers 240° on a candy thermometer. Remove from heat immediately and add the butter, flavoring and food coloring. Stir vigorously until the syrup thickens. Either drop from a spoon onto waxed paper or pour into greased lids no more than ½-inch deep. Cool to solidify.

Flavoring Recommendations: For fruit-flavored Borstplaat add lemon, orange, lime, or strawberry flavored extract with appropriate food coloring. For pure fruit flavor prepare the mixture with water. For chocolate-flavored Borstplaat, add 2 tablespoons unsweetened cocoa powder and use a liquid of half & half or light cream to prepare. Stir vigorously enough to dissolve any lumps created by the cocoa powder.

For coffee-flavored Borstplaat, the 3 tablespoons of liquid should be comprised of 1½ tablespoons strong coffee and 1½ tablespoons half & half or light cream. Try other extracts including peppermint, anise, or almond with enhanced flavorings in the liquids from liqueurs. Experiment and have some fun with this recipe!