Jalapeno Hard Candy Recipe - Cooking Index
Jalapeno Hard Candy Recipe - Cooking Index
| 10 | Jalapenos - with seeds | |
| 1/4 cup | 59ml | Water |
| 1 1/3 cups | 263g / 9.3oz | White sugar |
| 3/4 cup | 246g / 8.7oz | White corn syrup |
If using lollipop molds, prepare according to manufacturer's instructions. Otherwise, lightly spray a pan (I used an 8 x 8, a cake pan would do as well) and 2 plates with cooking spray.
Slice jalapenos (with seeds) and blend with water in a blender until liquified. DON'T EVEN THINK OF INHALING. Measure 1/2 cup of liquid, with solids. Discard the remainder.
Combine chile liquid with remaining ingredients in a pot and boil until the mixture reaches hard crack stage. You will need to stir to keep it from boiling over or burning. Don't let it burn!
If using lollipop molds, fill according to instructions.
If you're doing this by hand, the procedure becomes considerably more interesting at this point. The object of this exercise is to take liquid that has a temperature of over 300F and turn it into cooled lozenges without incurring thirdree burns. After trial and painful error, my preferred method was to pour the molten liquid into the prepared pan. Working from the edges, I'd allow the candy to cool until manageable but still quite hot. I used a large spoon to spoon drops of liquid onto the prepared plate, you can do about 3-4 of these at a time. As the drops cool to a bearable, but still malleable temperature, stretch each into a tube 1/2 to 3/4 inch in diameter. Cut or tear off and form the tubes into lozenges. Drop the lozenges onto a prepared plate to cool completely. Roll the cooled candy in powdered sugar and store in an air-tight container.
If your climate isn't very humid, these will keep indefinitely.
Source:
Guadalupe Cafe, Santa Fe, NM
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