Portuguese Burnt Sugar Candy Recipes

Steps:

• In a saucepan, stir together all three ingredients. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
• When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.
• **Note - if you do not like pulling candy like I do, you can also just butter up a baking pan with a rim (height depends on how thick you want the candy) and pour into the pan. Once it begins to cool, you can break the candy into pieces - you end up with sharp pieces at times so this may not be good for children to eat this way.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds.
• Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.