Dutch hard candy called (Borsplat) spelling?

[Chef #266019]

"Anita Rowley" <[e-mail]> wrote:

> I am looking for an old Dutch candy recipe. My mom called it Borsplat
> (not sure of the spelling).
>
> It was a hard type candy that melted in your mouth. It was made of
> lots of sugar.
>
> Any help would be appreciated.
>
> Thank you.

[PanNan]

I don't recall anything that sounds like that, but will look through some of my Dutch cookbooks to see if something rings a bell. Can you give any more info - like whether it had a particular flavoring (besides sugar), or shape?

[- Carla -]

Yep - Borstplaat - Traditional Sinterklaas Snoepjes


Here is a recipe:
50 grams poedersuiker (powdered sugar)
100 grams basterdsuiker (brown sugar, although we also have white here as well)
3 lepels melk of water (tablespoons milk or water)
Enkele druppels essence ( a few drops of essence - I'm not at all sure which flavoring essence they are speaking of - cocoa perhaps?)

Borstplaatvormen of ringen (Borstplaat form or rings)

Directions
De Poeder suiker zeven (Sieve the powdered sugar)

De basterdsuiker met melk of water onder nu en dan roeren laten oplozzen and langzaam aan de kook brengen. (In a saucepan mix the bastard sugar (brown or white) with milk or water and stir well; bring to a slow simmer.)

De oplossing 1 minuut zachtjes laten koken en van het vuur af de essence en de poedersuiker er vlug doorheen roeren. (Bring the mixture to a boil 1 minute and allow to reduce slightly; stir in the essence and powder sugar.)


De massa unmiddelijk snel uitgieten in een natgemaakte of bebotered borstplaatring, die stevig op bebotered vetvrij papier gedrukt wordt. (Quickly pour mixture into wet or buttered prepared borstplaat rings or forms which lie ontop of baking paper.)

Zodra op de borstplaat witte vlekjes komen, de vorm rechtop zetten en het papier eraf trekken. (As soon as there appear white fleks, remove baking paper from underneath.)

De borstplaat laten afkoelen en daarna voorzichtig uit de vorm nemen. (Allow mixture to cool completely before removing from ring/form.)

Here is a webpage full of Dutch Borstplaat recipes - chocolate etc., http://www.webchef.nl/recept/sinterklaas/borstplaat/http://www.webchef.nl/recept/sinterklaas/borstplaat/ of http://www.vooroma.nl/receptenschrift/borstplaat.htmhttp://www.vooroma.nl/receptenschrift/borstplaat.htm if you need help with the translation you can just zaam mail me and I will help you.

I am going to zaarmail Pet's and ask her to double check my translation I don't do much cooking through Dutch cookbooks so it could be I've translated something slightly wrong or too literally.

[Fuji]

basterdzuiker= soft brown sugar, superfine granulated sugar, or brown caster sugar.
borstplaat= [literally ''breastplate'] fondant

zachtjes koken= boil softly, bring to a gentle boil.

as for the essence, depends on what flavours you want. lemon, vanilla, coffee, chocolate, peppermint, almond, rosewater even.

take out a good dental plan before eating these

[Molly53]

Chef #266019 wrote:
"Anita Rowley" <[e-mail]> wrote:

> I am looking for an old Dutch candy recipe. My mom called it Borsplat
> (not sure of the spelling).
>
> It was a hard type candy that melted in your mouth. It was made of
> lots of sugar.
>
> Any help would be appreciated.
>
> Thank you.

Howdy Anita...welcome to 'zaar. Very nice to meet a new friend.

From the web:

Borstplaat

300 g Sugar
5 tb Water
20 g Butter, if necessary

Prepare a mould (usually heart-shaped). For the bottom use a flat
piece of oiled aluminiumfoil. For the rim, any metal shape, or a
strip of stiff paper wrapped in alufoil, also oiled lightly on the
inside.

Put ingredients in a saucepan and bring to the boil. First the syrupy
liquid will start to foam, then start to clear. Stir now and again
with a wooden spoon. Put a steel spoon upside down in a cup of cold
water iced with an icecube. It will be needed to test the consistency
of the mix. Put the coldest part of the spoon in the hot sugarmass
and insert it directly in the cold water. Leave it there for a few
seconds. Then (using finger and thumb) push the sugarmass to the end
of the spoon. You'll end up with a sticky ball. If it is soft and
stringy, leave to boil for a few more minutes. Keep stirring. When it
is firm and springs back when tested, it's ready. Take the pan of the
heat, and leave to cool a bit. Then: stir briskly. The colour will
change from grey to snowy white (stirring will also prevent a grainy
crystallising later). Don't let it cool down too much, and then: pour
into the mould. Leave to set for at least one hour. Variations:
mocca: add a tbs of powdered coffee directly after taking the
borstplaat off the heat chocolate: add a tbs of cocao creamy: add a
little cream (unwhipped)