Cakes & Frosting Recipes
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1 cup granulated sugar
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!
Makes 12 Candies
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