Some of the most unique candy ever. And best tasting, too. All because of a cactus I planted in the front yard. Now a holiday tradition at my house.
Ingredients
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup prickly pear puree and 2 tablespoons prickly pear puree (these are used separately)
Grease a raised edge cookie sheet.
In a medium saucepan, stir together the white sugar, corn syrup, and 1 cup of the prickly pear puree. Cook, stirring, over medium heat until the sugar dissolves. Then bring it to a boil.
Without stirring, heat the liquid until 300 degrees using a candy thermometer for measurement. This part can be long and disconcerting because you do not stir it and it will appear the temperature will get “stuck” in several places– around 230 degrees and 270 degrees. Once it passes 270 though, it will go quickly so keep an eye on it from there on out. The entire boiling process takes about 25 minutes.
Remove from heat and stir in the two tablespoons of puree. As the mix will have discolored somewhat in the boiling process, this will help bring back that rich hue that makes prickly pear so unique.
Pour the mix onto the greased cookies seek and let it cool. I usually let it sit overnight to be assured that it is indeed hard and not still pliable.
Store in an airtight container.