Instructions
- In a heavy-bottomed saucepan, combine the Granulated sugar and Water.
- Cook over medium heat, stirring constantly until the sugar dissolves.
- Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
- Continue cooking until the mixture reaches the hard-crack stage (300-310°F or 149-154°C) on a candy thermometer. Alternatively, test by dropping a small amount of the mixture into cold water; it should form hard, brittle threads.
- Remove from heat and stir in the Lemon juice.
- Pour the hot mixture onto a lightly oiled surface or a silicone mat.
- Let it cool slightly until you can handle it without burning yourself.
- Grease your hands with butter or cooking spray. Begin pulling and folding the mixture, stretching it out and then folding it back onto itself. Repeat this process for about 15-20 minutes, or until the Melcocha becomes lighter in color and has a taffy-like consistency.
- Cut the Melcocha into bite-sized pieces using oiled scissors or a knife.
- Wrap the pieces individually in wax paper or store them in an airtight container.
