Portuguese Burnt Sugar Candy Recipe - Allrecipes.com
Portuguese Burnt Sugar Candy Recipe
  • READY IN 20 mins

Portuguese Burnt Sugar Candy

Recipe by  

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

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Original recipe makes 50 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2007

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 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!

 
Most Helpful Critical Review
Jun 19, 2007

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 hoping 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.

 

14 Ratings

Sep 07, 2010

hmm...i need to practice this one. Very messy and difficult to handle

 
Aug 15, 2007

Quick, simple and beautiful! The candy is very hot and begins to set up quickly. It does have to be done in a hurry, but even if the twists aren't perfect it still comes out great. My only changes were adding different extracts to different batches for more flavors, and food colorings so I could tell them apart.

 
Feb 23, 2007

Thanks for the recipe! And yes, this is fun. I didn't have cider vinegar, so I used rice wine vinegar. I also added a couple of drops of red food coloring, anise extract, vanilla extract, and a bit of ground cardamon. (I needed to clean out some pantry ingredients!) The flavors seemed to work really well. I wasn't too hot at getting pretty shapes, but who cares?

 
Dec 10, 2010

This candy is just what Laura Ingalls Wilder made in her one of her "Little House on the Prairie" books (the big woods one, I think). Only she dropped it into snow banks and used maple sugar. Cool historical recipe :)

 
Oct 29, 2006

My family loved this candy. My only problem with it was that I didn't taste any tart that I was expecting. And my 1st attempt at pulling and twisting that candy was a disaster but it tasted wonderful anyway.

 
Dec 22, 2010

i made this candy as the directions said to and it came out tasting really good. Not tart but more buttery sorta like butter scotch. when i put it on plates it cooled very quickly on the edges. did not pull well at all! but my dad certainly loved it since he loves butter scotch candy!! will certainly make again!

 

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Nutrition

  • Calories
  • 16 kcal
  • < 1%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • 0%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0 g
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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