From the recipe collection
Butong-Butong
Old-fashioned Visayan pulled-sugar candy cooked to hard-crack stage, cooled just enough to handle, then pulled pale and twisted into crisp sticks.
- Prep time
- 15 min
- Cook time
- 20–25 min
- Yield
- Makes 20–25 sticks
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Lightly oil a metal tray, two heatproof spatulas, and the outside of heat-resistant gloves before starting.
- Combine sugar, water, vinegar or calamansi, butter, and salt in a small heavy saucepan. Stir only until the sugar is evenly wet.
- Bring to a boil over medium heat without stirring. Brush any crystals from the pan sides with a wet pastry brush.
- Cook to 150–154°C, or until a drop of syrup becomes hard and brittle in cold water.
- Pour onto the greased tray and leave untouched until the edges are firm enough to fold inward with spatulas.
- Fold repeatedly until the candy forms a warm cohesive mass, then pull, double, and pull again with protected hands.
- Continue until the candy turns pale, satiny, and begins to hold fine ridges. Work quickly before it becomes too stiff.
- Twist into thin ropes, cut with oiled scissors, and cool completely before storing airtight.
