Portuguese Burnt Sugar Candy12 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“Sweet, tart candies that are usually made around the holidays - especially at Christmas” - by John Pacheco
Original recipe yields 50 servings
- 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.
Amount Per Serving (50 total)
- 16 cal
- < 1%
- 0 g
- 4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"hmm...i need to practice this one. Very messy and difficult to handle..." See more"
"Hmmm, I'll admit this was my first attempt at making a candy of this type. I had no problems working with the candy (man was it HOT!), or making the nice twisty shapes, they look beautiful, but I was ..." See morehoping for more of a tart flavor (or any flavor for that matter) If I were to make these again I would probably add a lemon or cherry extract for a little flavor."
"Fantastic...with a few additions! Note to self: Do NOT use raw sugar. I made this first with raw sugar because coming from Australia, it's cheaper. It went all hard and sugarcubey. Disgusting. I tried..." See more it again with caster sugar/white sugar..added, 1 tsp chinese five spice, 1 tsp aniseed essence and 1 tsp vanilla essence and it came out beautifully. For Aussies: the temp. of sugar rose to 125 degrees celcius before it was ready. YUM!"
Old Fashioned Hard Candy
Peach Gelee Candy
Just swipe to see more like this.