Coffee borstplaat
(hard candy)

• 250 GRAM SUGAR
• 1/2 CUP CREAM
• 2 TBSP COFFEE

Bring the cream to the boil. Add the coffee and stir; leave the mixture for half an hour and sieve it. Add the coffee-cream to the sugar and bring this to the boil. Cook on medium heat until the mixture becomes thick and falls in a thread from a spoon. Switch off the heat. Keep stirring until the mixture starts to make a scratching noise on the bottom of the pan. Spoon the mixture into forms and allow the mixture to harden for 2 hours.

See also recipes for vanilla borstplaat and chocolate borstplaat.