Go Back
dragon beard candy
Aima Solace

Dragon Beard Candy Recipe

A delicate Chinese confection featuring fine sugar strands wrapped around a nutty filling, once reserved for royalty.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

  1. Prepare the Workspace: Dust a large baking sheet with baked cornstarch. Set up a silicone donut mold or small round containers for shaping.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)