This recipe makes a creamy sugar candy in either coffee or peppermint flavours.
Ingredients
2 1/2 cups of sugar
for coffee creams
1/2 cup of strong coffee. If using instant coffee, 2-6tsp, depending on your personal taste
for peppermint creams
use 1/2 cup water and 1-2tsp pf peppermint essence instead of the coffee
Each batch makes 50 to 60 sweets, depending on the size.
Method
Mix everything together and boil for four minutes.
Pour it into a bowl and beat with an electric mixer until it’s cold.
When you can roll it into a ball shape and it holds it’s shape it’s ready. If it’s too dry add a couple of drops of water. Just a couple of drops should do.
Roll teaspoon amounts into balls and set aside to dry.