Ingredients:

• 3 cups – Brown sugar
• 1 cup – strong black coffee
• 2 pinches – Cream of tartar
• 1/2 cup – Butter cut into small pieces

Method:

1. Heat coffee gently, and mix sugar till dissolved.
2. Add cream of tartar, boil till 2-1/2 thread syrup consistency (when a drop of syrup is dropped in water it would turn into a hard ball.)
3. Using a sugar thermometer should show 120 degree C
4. Remove from heat, beat in butter.
5. Heat again till soft cracks fall on dropping from spoon (140 degree C).
6. Pour into a 6-inch greased tray, allow to cool, mark out squares.
7. Cool completely before storing in airtight containers.
8. Break, twist and wrap individually in greaseproof paper.

Recipe courtesy of Sify Bawarchi