Dutch Borstplaat

Place tin rings or other open molds on a large piece of wax paper. (Lids of tins may be used as substitutes). Brush paper and molds with softened butter. Put sugar, cream, butter and the coffee or cocoa flavoring in a saucepan (if fruit extract is used, it should be added later). Bring to the boil slowly without stirring, until you get a syrupy substance; this takes about five minutes. A drop of this syrup dropped into a cup of cold water should form a little ball or pea. Remove pan from heat at once (stir in fruit extract). Stir to cool and pour into the prepared molds when the syrup becomes very hard to pour, to a thickness of about 1/4 to 1/2 inch; the smaller the molds, the thinner the 'borstplaat'. Cool in the molds, then remove. Serve with coffee or tea.

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