1 cup sugar
3 tablespsoons of either water, milk or light cream
1 teasp of butter
a few drops of any kind of extract e.g. vanilla, almond, fruit
a few drops of food colouring (optional)
Waxed paper or a greased plate
Directions:
Take a small, heavy saucepan;
stir sugar and liquid until it forms a paste.
Keep stirring and bring it to boiling temperature.
Turn the heat down but keep cooking without stirring until syrup spins a thread (240°F).
Remove immediately from heat, add butter and a few drops of extract
and if you want matching colouring.
Keep stirring long and vigorously until the mixture thickens and begins to make a scratchy sound.
Either drop from a spoon onto waxed paper or pour into greased lids no more
than 1/2-inch deep.
Let it cool.
It will get solid, with a softer inner part.
Here are some alternatives:
COFFEE BORSTPLAAT
use 1 1/2 tablespoons cream
and 1 1/2 tablespoons strong coffee
No colour.
And my favorite: *grin*
CHOCOLATE BORSTPLAAT
Add: 2 tablespsoons of cocoa to the sugar, mix with 3 tablespoons cream.
Get all the lumps out before you start heating it.
