Candy – making
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieWhen I first saw this guy pulling the still-soft candy, I was reminded of the candy called tira-tira which was widely sold in sari-sari stores when I was a kid. I wasn’t overly fond of tira-tira (I’ve been a chocoholic since childhood) but it sure was popular among other kids my age.
Bryanboy has an entry with a photo (warning: strong language) and, based on the comments, it appears that tira-tira is known by different names in the Philippines and have close relatives in Asia too. Imagine caramelizing sugar as when you’re making the syrup for leche flan. The sugar and water are boiled until thick. The still hot mixture is then poured from the pan and hand-pulled until they form “logs” which are cut and which, when cool, are sold as tira-tira. Pretty much like candy-cane making but without the mint flavoring and the festive stripes.
Anyway, I don’t know what candy the guy in the photo is making. It’s just so similar to the process of making tira-tira that I couldn’t help the association. The photo was taken at the Puli Winery in Taiwan and I have no idea what they call the candy. I didn’t stay long enough to see what the final form of the candy would be either.
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Hello Ms. Connie,
The tira-tira you have in this entry looks exactly like tuffy candy. Is it the same?
me again, well it does look as if it’s tuffy. although while checking BryanBoy’s blog it is thicker than tuffy but I’m guessing they’d taste almost the same.
it’s nice to know that this is already year 5 for pinoy cook! i’ve been a fan since mid 2005
I’m not even sure if it is exactly the same as our tira-tira although the procedure and the texture are similar.
Yes, Pinoy Cook is on its 5th year already.
Maam Connie,
Congratulations by the way. hehe I misspelled it, its supposed to be “taffy” anyways more years to come for pinoycook.net!!
Thanks, Kat. So long as my family eats, this food blog will be here.
Hi Miss Connie!
I think it’s the same as our tira-tira, only ours were sold hard while their version and like the others were sold like that, in thick mixture and somewhat tough when you bite. I’ve seen it sold in other countries through Discovery/National Geographic. What they do there is have a part of the mixture cling to a hook(?) then pull and slap it back to the hook for a couple of times, it’s their way of mixing it then if you order some, you’ll get a handful and eat it as is.
it’s also the same as what you call toffee these days or the likes of the coffee crunch in red ribbon cakes.
But I still prefer tira-tira.
Which reminds me, it does taste like what we call “sundot kulangot” (those caramelized sugar that’s not as tough as tira-tira mixture and not so liquidly, just enough to roll around a piece of bamboo stick) but still a little different. must be the consistency of sugar. *shrugs*
On the Boardwalk in the New Jersey shores, you can watch them make this…Salt Water Taffy. It’s absolutely the most wonderful chewy candy of all time but dentists don’t like them because they stick to your teeth. (*-*) They use to just make yellowish-white (vanilla) or reddish-pink (strawberry) flavor. But now they make chocolate, peppermint, blueberry, etc. May favs are the originals. So good!
In Michigan at Mackinac Island, something it’s known for is it’s fudge. It’s always so fun to watch the “fudgemasters” create it. Mmmm and how delicious it is too. Great photos btw, thanks for the story!