This recipe makes a creamy sugar candy in either coffee or peppermint flavours.
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.
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.