Portuguese Burnt Sugar Candy Food

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PORTUGUESE BURNT SUGAR CANDY



Portuguese Burnt Sugar Candy image

Sweet, tart candies that are usually made around the holidays - especially at Christmas

Provided by J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 20m

Yield 50

Number Of Ingredients 3

1 cup white sugar
⅓ cup water
1 teaspoon apple cider vinegar

Steps:

  • In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  • When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

Nutrition Facts : Calories 15.5 calories, Carbohydrate 4 g, Sugar 4 g

PORTUGUESE BURNT SUGAR CANDY



Portuguese Burnt Sugar Candy image

Simple and only three ingredients to make these sweet, tart candies that are usually made for the holidays, especially Christmas.

Provided by Virginia Cherry Blo

Categories     Portuguese

Time 20m

Yield 50 serving(s)

Number Of Ingredients 3

1 cup white sugar
1/3 cup water
1 teaspoon apple cider vinegar

Steps:

  • In a saucepan, stir together all three ingredients. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  • When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.
  • **Note - if you do not like pulling candy like I do, you can also just butter up a baking pan with a rim (height depends on how thick you want the candy) and pour into the pan. Once it begins to cool, you can break the candy into pieces - you end up with sharp pieces at times so this may not be good for children to eat this way.

Nutrition Facts : Calories 15.5, Carbohydrate 4, Sugar 4

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