Melcocha (Taffy)

Melcocha or taffy is a very popular sweet in Ecuador.

In many towns throughout the Andes you can find artisans preparing the sweets outside of their little stores.

The most famous town, both among Ecuadorians and outside, is Baños.

But melcocha can be found all around the Ecuador where ever there are roads and travelers to buy the products.

And the good thing is that since it’s done by hand it’s easy to make sure it’s hygienic.

If the artisan’s hands aren’t clean enough the melcocha won’t change the color from amber to ivory.

But instead will start going black and gets spotty.

So washing hands is extra important.

And if someone comes to sell you melcocha in a bus in Ecuador, make sure it’s light in color.

Melcocha (Taffy)

(from HispanicKitchen with my own twist

Ingredients:

1¼ cups sugar
1 small cup of tangerine juice

1 spoon full of butter
butter or oil, to grease your hands

red food coloring

Directions:

In a small saucepan, combine the sugar, butter and tangerine juice, and cook over medium heat until the mixture forms a caramel.

Once the caramel is ready, remove it from the heat and pour it in a bowl filled with water so it cools quickly.

Once it’s cool enough to handle, drain off the water.
 

With liberally greased hands, pull, stretch and fold the taffy repeatedly until it lightens in color, from amber to ivory. 

Mix food coloring in the taffy.

Take small portions and shape the taffy into sticks, figure eights or spirals.

Place the pieces of taffy on wax paper, wrapping each separately.

Leave them to cool completely.