“Sweet, tart candies that are usually made around the holidays - especially at Christmas” - by John Pacheco
Ingredients
Adjust Servings
Original recipe yields 50 servings
Directions
- 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
Amount Per Serving (50 total)
- Calories
- 16 cal
- < 1%
- Fat
- 0 g
- 0%
- Carbs
- 4 g
- 1%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
LOVECED
"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."
lasicilia
"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!"
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