Cactus Candy is a delightful treat that brings a unique twist to your candy-making adventures. Made from prickly pear cactus, the sweet confection is both fun to create and delicious to eat, making it a perfect addition to your baking repertoire.
When selecting cactus, look for fresh and firm options. If you’re not keen on prickly pear, nopales work just fine. Always be cautious with allergies, especially if you’re new to cactus. For a vibrant touch, vegetable food coloring can be added to the syrup to give your candy a pop of color.
Fudge & Candy
Cactus Candy Recipe
Ingredients
- 4 cups prickly pear cactus or 4 cups nopales
- 3 cups granulated sugar
- 1 cup water
- 2 tablespoons orange juice
Instructions
- Select 4 cups of prickly pear cactus, removing spines and the outer skin with a large knife; pre-spined cactus can be found in stores. Cut the pulp into one-inch thick slices.
- Soak the cactus slices overnight in cold water to remove any bitterness. After soaking, remove from water, cut into 1-inch cubes, and cook in boiling water until tender; drain well.
- In a saucepan, combine 3 cups of granulated sugar and 1 cup of water, heating until the sugar has completely dissolved. Then, add the cactus cubes to the syrup.
- Cook the cactus slowly in the syrup until nearly all the syrup is absorbed, being careful not to scorch it, as nobody enjoys burnt candy.
- Remove the cactus from the syrup, drain it, and roll it in granulated or powdered sugar to give it a sweet coating. For an extra flair, consider adding vegetable food coloring to the syrup while cooking.
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