Popular with Bermudian kids island-wide!
3 cups sugar
1⁄2 cup water
1 teaspoon white vinegar
1 teaspoon butter
Flavoring (you can’t go wrong with strawberry!)
1 pinch salt
In a heavy-bottomed pot, bring the sugar, water, and vinegar to a medium boil.
Stir carefully so all the sugar is dissolved.
Brush down the sides with a pastry brush dipped in water if crystals begin to form.
Cook for at least 20 minutes.
Add the butter and cook for another 10 minutes until you reach the “crack” stage on the candy thermometer (290 degrees).
At this point, when a bit of the mixture is dropped into cold water, it instantly turns brittle.
Meanwhile prepare a muffin tin (we use a silicone tray in fun shapes but you can use a traditional tin if that’s all you have) by greasing well with vegetable shortening. These will serve as your mould.
Remove the molten candy from the stove and stir in the food coloring and flavouring of your choice.
Now pour 1/8 to 1/4 inch of candy into each muffin cup.
When cooled, turn upside down and give a few taps on the bottom and the candies should pop out.
Wrap each in waxed paper.