A delicious Dutch candy flavoured with cocoa and hazelnuts, Roomborstplaat (rome-borst-plaht) is sure to delight children and adults alike.

1 oz. plus

1 teaspoon butter

6 fl. oz. single cream

1 lb. sugar

4 oz. soft brown sugar

2 tablespoons cocoa powder

4 oz. shelled hazelnuts, blanched, peeled, toasted and coarsely chopped

Using the teaspoon of butter, grease an 8- x 10-inch baking tin and set it aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat. Stir in the cream and cook for 2 minutes. Do not allow the mixture to boil. Reduce the heat to low and gradually add the sugar, brown sugar and cocoa powder, stirring constantly until the sugar and cocoa have dissolved.

Increase the heat to moderate and bring the sugar mixture to the boil. Cook the mixture for 10 minutes or until the temperature of the syrup reaches 250°F on a sugar thermometer or until a little of the syrup, dropped into a cup of cold water, forms a hard ball.

Remove the pan from the heat and set aside to cool for 5 minutes. Stir in the hazelnuts. Beat with a wooden spoon for 2 minutes. Pour the mixture into the prepared tin and set aside to cool for 1 hour at room temperature.

When the candy is cold, run a knife around the edge of the tin to loosen it. Turn the candy out on to a board and break it into bite-sized pieces.

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