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Thursday, January 19, 2012

AZÚCAR CANDE WITH ROCK CANDY RECIPE

crystallized sugar. Around 1150, it was mentioned by Juan Ruíz in the Archpriest of Hita around 1350. In France it was not known until the middle of the 16th C. The name is derived from its place of origin in Candia, the Greek island. It was pink, white or various shades of brown. It was obtained by boiling four or five times until it became hard, crystallized and white or boiled less if brown. [Ruíz/Brey. 1965:1337b:207]

RECIPE FOR ROCK CANDY COMPLIMENTS OF THE MEDIEVAL SPANISH CHEF

Rock Candy
Photo by: IvanTortuga
Ingredients
4 c sugar
2 c water
food color optional

Heat water in a saucepan over high heat until it comes to a boil.

Add the sugar, 1 c at a time to the water, stirring constantly with a wooden spoon until the sugar is completely dissolved and the solution grows clear and it is boiling briskly. Remove from the heat. Add food coloring if desired. Allow to cool for about 10 minutes.

Pour the mixture into a glass jar. Take a wooden screwer and wet it. Roll it in granulated sugar and place it in the jar securing it with a clothes pin, hanging it 1” from the bottom of the jar.

Put the jar in a cool place, away from lights. Cover the top with a paper towel.

Sugar crystals will begin forming within 2-4 hours. If this does not happen reboil the sugar adding another cup of sugar and repeat the process of putting it in the jar.

Allow the rock candy to grow for about a week. Take care to remove it from the jar before it starts growing on the sides. After removing it, allow it to dry for a few minutes. Wrap in plastic wrap to eat as desired.

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