Borstplaat (fondant - something like fudge, but more water-based)

Literally translated," Borstplaat" means "breastplate". It is eaten mainly 
between "Sinterklaasavond" (5 December) and New Year's Eve, and comes 
in many shapes and flavours. Although special ring moulds are used for 
"borstplaat" in Holland, baking trays or flat lids of biscuit (cookie) tins will do fine.

Ingredients:

200 grammes or 1 cup sugar 
2 to 4 spoons water (milk or single cream may be substituted) 
vanilla, lemon, chocolate or raspberry flavouring 
(cocoa and strong coffee can also be used as flavourings) 
a few drops of food colouring 
Heat the sugar and water gently in a pan until the sugar is completely 
dissolved (if you're using cocoa powder or coffee, add with the sugar). 
Now bring to the boil. Allow to boil for a few minutes, until it reaches 
thread stage. Remove the pan from the heat and add the flavouring and 
appropriate food colouring. Stir vigorously until the mixture stiffens but 
has not set. Pour the mixture into a greased baking tray and allow to harden. 
Cut the fondant into small pieces when the mixture is nearly hardened and 
shake the tray slightly to loosen them from the bottom. 

Coffee borstplaat: for the liquid use 1 1/2 tbsp. cream and 1 1/2 tbsp. 
strong coffee. No other flavouring is necessary.

Chocolate borstplaat: add 2 tbsp. of cocoa to the sugar, mix with 3 tbsp. 
cream and stir to eliminate lumps before heating.

For those who have a Dutch "borstplaatring "(a special mould often in the 
form of a heart, available in the Netherlands at stores selling kitchen supplies), 
let it stand in cold water for a few minutes, then dry and grease it and press 
it onto a piece of waxed paper. Fill the ring with the sugar mixture once this 
starts to lose its transparency. As soon as white patches start to appear on 
the "borstplaat", remove the mould from the waxed paper and stand it upright. 
When the "borstplaat" is completely cooled, remove it carefully from the mould.