Dragon Beard Candy Recipe
A delicate Chinese confection featuring fine sugar strands wrapped around a nutty filling, once reserved for royalty.
Ingredients
For the Candy:
- 2 cups granulated sugar
- ¼ cup corn syrup or maltose syrup for authenticity
- 1 cup water
- 1 tsp white vinegar
- Optional: A few drops of food coloring
For Dusting:
- 2 cups cornstarch baked at 300°F for 10 minutes
For the Filling:
- ½ cup crushed roasted peanuts or walnuts/pistachios
- ¼ cup toasted sesame seeds
- ¼ cup desiccated coconut optional
Instructions
- Prepare the Workspace: Dust a large baking sheet with baked cornstarch. Set up a silicone donut mold or small round containers for shaping.
- Cook the Sugar Syrup: In a saucepan, combine sugar, corn syrup, water, and vinegar. Stir over medium heat until sugar dissolves. Attach a candy thermometer and cook without stirring to 260–265°F (hard ball stage), about 20–30 minutes. Add food coloring if desired.
- Cool the Syrup: Cool syrup to 212°F, then pour into molds to form a donut-shaped puck. Let cool for 1–2 hours until pliable.
- Stretch the Candy: Dust hands and puck with cornstarch. Press a hole in the center to form a ring. Stretch and rotate gently, keeping thickness even. When 12 inches in diameter, twist into a figure-8, fold into a ring, and stretch again. Repeat 10–12 times to create thousands of strands.
- Add the Filling: Tear off 4–8-inch strand sections. Place 1 tsp of peanut-sesame-coconut filling in the center, fold, and roll gently to encase.
- Serve: Use chopsticks to wrap strands into bundles. Serve immediately for best texture.
Notes
- Storage: Store in an airtight container with a desiccant packet in a cool, dry place for up to 7 days.
- Substitutions: Swap peanuts for chocolate shavings for a nut-free version or use agave syrup (reduce target temperature by 3°F).
- Safety: Use a calibrated candy thermometer to avoid brittle or sticky candy.
- Pro Tip: Practice stretching on a small batch first to master the technique.