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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Dutch hard candy called (Borsplat) spelling?
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    Dutch hard candy called (Borsplat) spelling?

    Chef #266019
    Wed Nov 23, 2005 8:10 am
    Newbie "Fry Cook" Poster
    "Anita Rowley" <arowley@therybargroup.com> 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
    Wed Nov 23, 2005 2:53 pm
    Food.com Groupie
    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 -
    Thu Nov 24, 2005 12:22 am
    Food.com Groupie
    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.
    icon_smile.gif
    Fuji
    Thu Nov 24, 2005 11:20 am
    Food.com Groupie
    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 icon_smile.gif
    Molly53
    Thu Nov 24, 2005 3:51 pm
    Forum Host
    Chef #266019 wrote:
    "Anita Rowley" <arowley@therybargroup.com> 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)
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