Portuguese Burnt Sugar Candy Recipes

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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

3-INGREDIENT COCONUT CANDY



3-Ingredient Coconut Candy image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories     Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3

2 cups sugar
1/2 cup water
2 cups fresh coconut, finely grated or 2 cups dried unsweetened coconut

Steps:

  • Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
  • In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
  • Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
  • Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
  • When cool and firm, wrap individually in plastic wrap.
  • Store in an airtight container up to a week.

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9

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

PORTUGUESE BURNT SUGAR CANDY



Portuguese Burnt Sugar Candy image

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

Provided by Allrecipes Member

Categories     Portuguese Recipes

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

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