Recipe by John Pacheco
"Sweet, tart candies that are usually made around the holidays - especially at Christmas"
Watch video tips and tricks
apple cider vinegar
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!
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.
hmm...i need to practice this one. Very messy and difficult to handle
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.
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?
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 :)
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Burnt Sugar Candy
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
** Calories: 16
** Calories from Fat: 0
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make candy bars even yummier.
See how to make jellied candy with fresh peaches.
See how to make amazing candy from matzo!