Dutch Borstplaat / Easy, Simple, Basic Fudge

Name: Dutch Borstplaat / Easy, Simple, Basic Fudge
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10-20 pieces
Ingredients: 250 g sugar (8.8 oz); 4 tablespoons water; 2 tablespoons butter; 1 tablespoon almond essence (or other flavour of your choice)

Submitted by kiwidutch

"This is a recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... it comes from a small community dutch cookbook made by ladies who went to New Zealand between 1940 and 1970 and pooled information about all their favourite dutch recipes, substitutions etc becuase they couldn't get specialised ingredients from "home". No measurement was given for the butter so I have started with 2 Tablespoons and will increase/decrease it once I have made this myself, ditto the 1 Tablespoon of flavouring essence... if you make it before I do, I would appreciate any info on more precise quantities. The recipe also only states 'essence" and not what flavour, I added "almond" becuase otherwise the Zaar computer turns it into Spice essence LOL, Serving size is a total guesstimate so that the recipe could be uploaded. Again, once made, I will amend the recipe. ZWT REGION: The Netherlands."

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Ready In:: 20mins
Ingredients:: 4
Yields:: 10-20 pieces

ingredients

250 g sugar (8.8 oz)
4 tablespoons water
2 tablespoons butter
1 tablespoon almond essence (or other flavour of your choice)

directions

Moisten moulds on greased paper.
Bring sugar and water to the boil and boil, stirring constantly until a drop of the liquid forms a thread when dropped from a spoon.
Remove from heat, add flavouring of your choice, and then the butter.
Keep stirring until the mixture becomes more solid, then pour quickly into the moistened moulds.
Cool and remove paper and moulds.

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Reviews

In my family, borstplaat should be hard, and you should be able to break it into pieces. It's harder than fudge or fondant, which are melty and soft. I'ts harder than toffee. We cook it to the "hard ball" stage, 250-265F. Basically it's a sugar syrup, with water, milk, or cream as the liquid and plain white sugar. Add flavourings after the cooking's done: almond, ginger, cocoa, coffee...

Reena M.
My mother used to make this when I was a child. It must have been over 40 years since I have had it. I added a tablespoon of cocoa powder to it for a slightly chocolate flavor, which is how I remember it. Since I grew up eating this, to me it was wonderful. However, my 34 year old son, who has never had it, wrinkled up his nose at the sweetness. To me, it was ambrosia.

Kayne