Easy Homemade Guyanese Candy Recipe: Sweet, Chewy Delights

Name: Easy Homemade Guyanese Candy Recipe: Sweet, Chewy Delights
Prep time: 5 min
Cook time: 30 min
Total time: 65 min
Yield: 16
Cuisine: Guyanese
Ingredients: 2 cups Granulated Sugar; 1/2 cup Water; 1 tablespoon Lime Juice (Helps prevent crystallization); 1 teaspoon Vanilla Extract; 1 cup Grated Coconut (Freshly grated is best for flavor and texture)

Learn how to make delicious Guyanese candy at home with this simple recipe. Perfect for satisfying your sweet tooth, this chewy confection is a delightful taste of Caribbean tradition. Follow our step-by-step guide to create this beloved treat.

#Guyanese

#Candy

#Sweet

#Dessert

#Easy Recipe

#Homemade

#Confectionery

#Coconut Candy

Pouring the hot candy mixture onto a baking sheet

Recipe Information

Prep Time

30m

Cook Time

1h 5m

Total Time

Servings

Medium

Guyanese

English

Nutrition (per serving)

150

Calories

Protein

35g

Carbs

Fat

The candy slab cooling and setting

Ingredients

Granulated Sugar
2 cups
Water
1 cup

Lime Juice
(Helps prevent crystallization)
1 tablespoon
Vanilla Extract
1 teaspoon
Grated Coconut
(Freshly grated is best for flavor and texture)
1 cup

Servings: 16

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cutting the firm Guyanese candy into uniform squares

Instructions

0/5 completed

1
In a heavy-bottomed pot, combine granulated sugar, water, lime juice, vanilla extract, and grated coconut. Mix well to ensure everything is evenly distributed.
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2m
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In a heavy-bottomed pot, combine granulated sugar, water, lime juice, vanilla extract, and grated coconut. Mix well to ensure everything is evenly distributed.
2m
Ensure all ingredients are measured and ready for a smooth process. Use a large enough pot to prevent overflow during boiling.
2
Place the pot over medium heat and bring the mixture to a rolling boil. Stir continuously to dissolve the sugar completely and prevent it from sticking to the bottom of the pot.
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8m
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Place the pot over medium heat and bring the mixture to a rolling boil. Stir continuously to dissolve the sugar completely and prevent it from sticking to the bottom of the pot.
8m
Constant stirring is key in this stage to achieve a smooth consistency and prevent burning.

3
Reduce the heat to low and let the mixture simmer gently. Continue to stir occasionally until it thickens, changes color slightly (often a light golden hue), and starts to pull away from the sides of the pot, about 15-20 minutes. It should reach the soft-ball stage (235-245°F or 118-120°C) on a candy thermometer.
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20m
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Reduce the heat to low and let the mixture simmer gently. Continue to stir occasionally until it thickens, changes color slightly (often a light golden hue), and starts to pull away from the sides of the pot, about 15-20 minutes. It should reach the soft-ball stage (235-245°F or 118-120°C) on a candy thermometer.
20m
Using a candy thermometer is highly recommended for accurate temperature control, which is crucial for the correct candy texture.
4
Carefully pour the hot candy mixture onto a greased baking sheet or parchment paper laid on a flat surface. Spread it evenly to your desired thickness using a greased spatula or spoon.
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3m
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Carefully pour the hot candy mixture onto a greased baking sheet or parchment paper laid on a flat surface. Spread it evenly to your desired thickness using a greased spatula or spoon.
3m
Work quickly as the candy will begin to set rapidly as it cools. Be cautious as the mixture is very hot.
5
Allow the candy to cool completely at room temperature until it is firm to the touch. This can take at least 30 minutes, or longer depending on thickness and humidity. Once set, use a sharp, greased knife to cut it into desired shapes or squares.
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30m
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Allow the candy to cool completely at room temperature until it is firm to the touch. This can take at least 30 minutes, or longer depending on thickness and humidity. Once set, use a sharp, greased knife to cut it into desired shapes or squares.
30m
For clean cuts, ensure the candy is fully cooled and firm. You can lightly grease your knife to prevent sticking.