From the recipe collection
Balikucha
A pulled sugar candy from Ilocos Sur, cooked to a firm syrup then stretched until pale, glossy, and brittle-chewy.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 20 pieces
- Audio recipe
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Ingredients
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Method
- Grease a metal tray, two heatproof spatulas, and heat-resistant gloves lightly with coconut oil or butter.
- Combine sugar, water, calamansi juice or vinegar, and salt in a heavy saucepan. Stir only until the sugar is wet.
- Boil without stirring, brushing down crystals with a damp pastry brush, until the syrup reaches about 145–150°C or forms brittle threads in cold water.
- Pour onto the greased tray and let it cool until the edges can be folded inward without the sugar running.
- Using oiled spatulas first, fold the mass repeatedly until it is cool enough to handle safely.
- With protected hands, pull, fold, and stretch until the candy lightens, turns glossy, and holds fine strands.
- Twist into ropes and cut or shape immediately before it hardens.
- Cool completely and store airtight away from humidity.
