Prickly Pear Brittle Candy

Описание: Granny Adams' Sunday Recipes ($18) Paperback

https://www.amazon.com/dp/B0BP49CKFY/...


Prickly Pear Brittle Candy

Burning off the glochids is not necessary if you plan to strain the juice.
Blending the Prickly Pear will speed up the process.
Blending will remove the need of handling the Prickly Pear.
Removing the seeds before boiling is only necessary when making Jam or Preserves.
Bring the mixture to a boil.
Reduce to medium low and cook for 30 minutes.
Stir often.
Strain using a large colander.
Measure the juice.
Pour the juice through a smaller gauge strainer.
Add an equal amount of sugar.
Stir in sugar.
Bring to a boil, then reduce heat to low.
At this point the juice can be saved for wine making.
Large containers of juice can be frozen or water bath canned for later use.
Smaller amounts can be reduced and made into jelly.
The mixture needs to be reduced more than jelly on medium to low heat.
Eventually the mixture will change color.
Stir often during caramelization to avoid burning.
Pour the mixture on parchment paper.
Spread out a thin layer.
Let it cool at room temperature.
It will crack and break easily when ready.