Borstplaat (fondants)

12 Candies

Ingredients

Quantity Ingredient
1 cup Granulated Sugar
3 tablespoons Liquid (Water; Milk, Half & Half or Light Cream)
1 teaspoon Butter
Flavoring Extract of Your Choice
3 drops Food Coloring of Your Choice

Directions

You know a visit from St. Nicholas isn’t too far away when Dutch bakeries start to fill with tastes of the holiday season. Borstplaat is included in this fantastic array of flavors and colors. This hard, smooth fondant (or sugar candy) in served in many flavors including vanilla, fruit, coffee and chocolate.

Often prepared in heart-shaped molds, Borstplaat can also take on the form of squares, circles or stars in many different colors. Prepare a portion tonight and enjoy this delicious candy from the Netherlands...And from The Cook & Kitchen Staff at Recipe-a-Day.com.

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 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 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 1½ Tbs. strong coffee and 1 ½ 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!

Happy Cooking from The Cook & Kitchen Staff at From The Cook & Kitchen Staff at by The Cook <owner-dailyrecipe@...> on Dec 06, 1997

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