Sampalok Candy

Ingredients:
 2 pounds ripe tamarind pods
 1 cup water
 2 cups sugar
 1 teaspoon salt

Materials:
 Wax Paper
 Wide Pan
 Spoon and Teaspoon
 Plate
 Cellophane

Procedures:
 Line a baking sheet with wax paper and set aside.
 Hull the tamarind, removing the outer shell and inner strings to separate the fruit.
 In a wide pan over medium heat, combine tamarind pulp, water, 1 ½ cups of the
sugar and ½ teaspoon of the salt. Bring to boil.
 Lower heat and continue to cook, stirring and mashing with the back of a spoon,
for about 15 to 20 minutes or until mixture is very thick and sticky.
 Using a teaspoon or small cookie scoop, scoop tamarind mixture and drop in a
single layer on prepared baking sheet, leaving space between each mound.
Refrigerate for about 1 to 2 hours or until completely cooled and slightly
hardened.
 On a large plate, combine the remaining ½ cup sugar and ½ teaspoon salt.
 Using the palm of hands, shape each tamarind mound into balls. Roll in sugar and
salt mixture to fully coat.
 Wrap about three to four pieces in cellophane or store in an airtight container.

Guava Candy
Ingredients:
 500 gm. of fully ripe guava pieces after
discarding the seed core
 1 kg. Sugar
 2 pinches of citric acid
 1 tsp. cooking oil (to grease the plate/tray)

Materials:
 Food Processor
 Pan and Tray
 Bowl
 Plate
 Spoon
 Tongs
 Cutting Board
 Airtight Container

Procedures:
 Put the guava in your food processor and grind to a nice smooth paste.
Grease a wide shallow steel plate or tray with the cooking oil and set aside.
Put the paste and the sugar in a pan or a copper bottom steel vessel and set
on high heat. Stir continuously till the paste starts to thicken. As it does, it
gets harder to stir.
 To test if the paste is ready, keep a small bowl with a centimeter (½ inch) of
water. Let fall a few drops of hot paste into the water. As soon as they have
cooled, take out of the water and squeeze between your fingers. If the
globules feel hard and rubbery, the candy is nearly ready. You can see
translucence of the paste is being replaced by opaque, silvery sugary
patterns. Moreover, the breaking bubbles give out hardly any steam.
 Now switch off the heat. Carefully and quickly, pour the paste over the
greased plate or tray. Drizzle a few drops of oil over the hot paste. Use the
greased bottom of a large spoon to smoothen the hot paste uniformly.
 Once the candy is cool, it will stick tightly to the plate or tray. Keep a clean
wide cutting board ready. Use asbestos gloves or tongs to hold the plate or
tray over the gas stove for a minute or two till its bottom gets hot.
 Now tap the plate or tray upside down gently upon the cutting board. The
candy will fall out easily. Cut into small pieces before it gets too cold. Store
in an airtight container within reach of children and see how quickly it
empties.

Mango Candy
Ingredients:
 1 ½ heaping cups mango, cooked and
mashed
 2 ½ cups of granulated sugar
 1 tbsp. butter
 6 oz. liquid pectin

Materials:
 Square Pan
 Saucepan
 Spoon
 Aluminum Foil
 Knife

Procedures:

 Line an 8x8-inch square pan with aluminum foil or parchment paper. Spray
the bottom with nonstick cooking spray.
 Place the mango pulp and sugar together in a saucepan and cook over a very
low heat, stirring often, until they form a very thick syrup. This can take
anywhere from 30 minutes to an hour. When ready, the texture of the syrup
should thickly coat the back of a spoon.
 Once the syrup is thick, add the butter and cook, stirring, for 3 more
minutes.
 Remove from the heat and - whilst the syrup is hot, stir in the pectin.
 Immediately pour the mixture into the pan.
 Allow to cool to room temperature, then cover with foil and refrigerate
overnight.
 Once the candies are properly set, cut them into squares and dust with sugar
if desired.