Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon yellow food coloring
- 1/2 teaspoon vanilla extract
Instructions
- Combine sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves.
- Bring the mixture to a boil without stirring. Cook until the candy thermometer reaches 300°F (149°C), or until it reaches the hard crack stage.
- Remove the saucepan from the heat. Carefully stir in the yellow food coloring and vanilla extract.
- Pour the hot mixture onto a greased marble slab or heatproof surface.
- Allow the candy to cool for a few minutes until it is cool enough to handle but still pliable.
- Grease your hands and begin to pull the candy. Stretch and fold the candy repeatedly until it becomes opaque and lighter in color.
- Continue pulling until the candy is firm and has a satiny luster.
- Stretch the candy into a long rope, then cut it into bite-sized pieces with greased scissors or a knife.
- Let the pieces cool completely on a greased surface.
- Store Yellowman in an airtight container at room temperature.
Notes
- Be very careful when working with hot sugar, as it can cause severe burns.
- A candy thermometer is essential for accurate results.
- Work quickly once the food coloring and vanilla are added, as the candy will start to set.
- Greasing your hands and the pulling surface is crucial to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Boiling and Pulling
- Cuisine: Caribbean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (approximately 20g)
- Calories: 80
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg