Southwest Cactus Candy
Submitted by rsilva
Traditional Southwest cactus candy made from prickly pear, simmered in citrus sugar syrup and rolled in powdered sugar. A unique desert treat with old-fashioned charm.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
6 hrsThis is old-school desert candy making at its finest, straight from the Arizona and New Mexico tradition of turning the humble prickly pear into something sweet and special.
Strips of cactus pulp get soaked overnight, boiled until tender, then slowly simmered in a citrus-laced sugar syrup until they turn translucent and jewel-like. A final roll in powdered or granulated sugar gives them that classic candy coating.
It takes patience, but the result is a chewy, glistening confection you won’t find at any store.
Kitchen Tips
- Wear thick gloves when handling raw cactus pads and use a sharp knife to remove all spines and the outer skin.
- Simmer low and slow. Rushing the syrup stage will scorch the sugar before the cactus absorbs it.
- Add a few drops of food coloring to the syrup for vibrant jewel-toned candy that makes a gorgeous gift.
- Store in an airtight container between layers of wax paper to keep the pieces from sticking together.
Ingredients
Directions
Select prickly pear cactus (or small barrel cactus if you own one since it is illegal to remove it from the desert,) and remove spines and outside layer with large knife.
Cut pulp across in slices 1 inch thick.
Soak overnight in cold water; cut in 1 inch cubes and cook in boiling water until tender.
Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed.
Do not scorch.
Heat all ingredients until sugar is dissolved.
Add cactus.
Remove cactus from syrup, drain and roll in granulated or powdered sugar.
For colored cactus candy, any vegetable coloring may be added to syrup.
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