Sweets / RICETTI
Maltese carob sweets
Hard sweets flavoured with carob syrup.
◷ 45 min / 30 servings
Method
- Lightly oil silicone sweet moulds or prepare a heatproof silicone mat.
- Heat sugar, syrup, water and lemon juice until sugar dissolves.
- Boil without stirring to 150°C on a sugar thermometer.
- Carefully pour into moulds or spaced drops on the mat. Cool completely before handling and store in a dry airtight tin.
✳ From the kitchen
Requires a thermometer; hot caramel causes severe burns.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.