Melcochas: Colombian Pulled Panela Candy
Melcochas are a beloved, traditional Colombian sweet made almost entirely from panela (unrefined cane sugar). They are a classic artisanal treat found in local markets, town squares, and traditional candy shops all across the country.
The secret to this 40-minute recipe lies entirely in the physical technique. By boiling the panela to the perfect hard-crack stage and repeatedly stretching and pulling the cooling syrup by hand, air is incorporated. This transforms the dark, heavy syrup into a lighter, chewy, and highly addictive taffy-like candy.
Melcochas (Pulled Panela Candy)
Traditional Colombian pulled candy! Panela syrup boiled to the hard-crack stage and hand-stretched until chewy and golden.
Ingredients
- 3 lbs Panela Unrefined cane sugar
- 1.5 cups Water
- 1 tablespoon Butter
- Shredded coconut To taste
- Powdered sugar For dusting
Instructions
- Boil the syrup: The very first step is to place the panela in a pot with about 1.5 cups of water. Let it cook over medium heat for approximately 20 minutes. As it boils, carefully skim off and discard the cachaza (the foamy impurities that naturally rise to the surface).
- Flavor the mix: Once the foam is cleared, stir in the tablespoon of butter and a bit of shredded coconut to give the candy texture and flavor.
- Test the crack stage: Continue boiling until the syrup reaches the proper consistency (darle punto). To test this, drop a small amount of the hot syrup into a glass of cold water; it is ready when it immediately forms brittle, glass-like threads.
- Pull and stretch: Carefully pour the hot syrup onto a damp or lightly greased tray. Once it is cool enough to handle safely but still warm and pliable, begin stretching and pulling the mixture with your hands. Pull, fold, and stretch repeatedly until the dark syrup aerates, turns a lighter golden color, and becomes opaque (hasta que blanquee).
- Cut and coat: Form the stretched taffy into long ropes or sticks of your desired thickness. Cut them into bite-sized pieces with a knife and generously dust them with powdered sugar so they don't stick together. Let them cool completely and enjoy!
Video
Notes
- Of the most popular sweets: Melcocha is one of the most beloved sweets in Colombia, easily found in markets across the entire country, as well as in many other Latin American nations.
- Flavor Variations: You can easily customize this candy! Once the taffy has been pulled and whitened, try substituting the coconut with toasted, ground peanuts, or adding vanilla or anise essence, lemon zest, and even food coloring.
- Panela Powerhouse: After the universally consumed agua de panela (panela water), melcochas are actually the second most commonly prepared panela-based product in all of Colombia.
You may also be interested
Mazamorra de plátano: Sweet Ripe Plantain and Coconut Porridge
Queso de Capa de Mompox: Traditional Layered Mompox Cheese
Ajonjolí Molido: Colombian Toasted Sesame Paste
Dulce de Limón de Mompox: Traditional Candied Mompox Limes