Borstplaat

Makes 12 Candies

Ingredients:

1 cup Granulated Sugar
3 Tbs. Liquid (Water, Milk, Half & Half or Light Cream)
1 tsp. Butter
Flavoring Extract of Your Choice
3 Drops Food Coloring of Your Choice

In a small, heavy saucepan mix sugar and liquid. Heat slowly to a boil without stirring the syrup until the mixture registers 240-F degrees 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 1/2-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 Tbs. 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 Tbs. of liquid should be comprised of 1 1/2 Tbs. strong coffee and 1 1/2 Tbs. 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!