Southwest Cactus Candy
Yield
6 servingsPrep
15 minCook
25 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 2 | tablespoons |
orange juice
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
syrup
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 3E+1 | ml |
orange juice
|
|
| 237 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
syrup
|
* |
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.
