Cowboy candy-- help!
Found a recipe for cowboy candy that sounded awesome-- we love jalapenos-- fresh, raw, candied, in salad, salsa, and especially as cowboy candy BUT when i made the recipe, after i put the "candy" up in jars, the sugar turned to a somewhat crispy-crunchy state. Wonder what i did wrong? do i add some white corn syrup to the mix? Seems like the proportions were about 2 cups sliced jalapenos to 1/2 cup water and 1/4 cup sugar-- bring the water and sugar to a boil then add the peppers and cook a few minutes--maybe i am off here; when the proportions are correct, this is the absolute best condiment you could ever hope to find. Any ideas?
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4 Comments:
Give us your recipe and tell us what you expected it to be like.
Then we can critique and adjust with some knowledge.
It sounds yummy.
carolrsfMISSESTEXAS at 1:24AM on 01/29/09
I am guessing that the sugar wasn't at the right temperature. Do you have a candy thermometer?
KarynMC at 10:33AM on 01/29/09
OK. here goes:
1 1/4 cups fresh sliced jalapenos. just sliced. not seeded or anything else.
1/2 cup plain white sugar
1/4 cup water.
mix water and sugar in a medium saucepan and bring to a boil. add the sliced jalapenos and cook for about 5-6 minutes. Remove from heat and jar up-- keep in the frig.
.
Now--when i did this, maybe i cooked everything a little too long. After i put the "candy" up in a jar, the next day i noticed that the sugar had sort of re-crystallized, especiallyu around the top of the jar.
hobcat57 at 7:55PM on 01/29/09
Hobcat here--again-- I expected the stuff to be a bit more homogenous than crunchy-cristally. I suppose i thought that the candy would be like a spread you could use on tacos, sandwiches, cream cheese-- you know, just kinda dippable or spreadable and not crispy/crunchy. Maybe i was incorrect in my expectations??
I do have a candy thermometer but did not use it as the recipe didn't call for any specific temps...
hobcat57 at 7:59PM on 01/29/09