Azucarillos (Spanish Pulled Sugar Candy)

Ingredients

• 1–2 egg whites
• equal to egg whites teacups water
• equal to egg whites teacups powdered sugar (azúcar florete)
• 1 small ladle sugar syrup (almíbar)

Instructions

1. Beat the egg whites lightly, then add water and powdered sugar in equal measure to the egg whites. Bring to a boil over high heat. When it reaches a strong thread stage (punto fuerte), strain through a damp cloth.
2. Prepare a clean copper pan (cazo) by filling it with water, bringing it to a boil, then discarding the water. Pour in one small ladle of sugar syrup. Stir constantly with a wooden rod. When a drop tested in cold water forms hard caramel (caramelo), remove immediately from heat. Always stirring from one side, beat vigorously until the mixture begins to rise and stiffen. Stop stirring. Using a hot knife, cut into pieces. Shake the pan to release the candies, return briefly to heat to soften slightly, then turn the batch onto a wooden board to set.