Alfenim — Official Santa Maria Formula
This recipe reproduces DGADR's published Santa Maria formula. Pulled sugar involves extremely hot syrup; it requires suitable protection, a stable work surface and experience with sugar stages.
- Yields
- Yield not stated · several figures depending on size
- Prep
- Not stated by the source
- Cook
- Until soft-ball stage; time not stated
Ingredients
- 1 kg Sugar
- 400 ml Water
- 1 tablespoon White-wine vinegar
- as needed Butter for greasing
Method
Grease a metal vessel with butter and place it inside another vessel containing cold water.
Heat the sugar with the water and vinegar. Boil to soft-ball stage, which DGADR also describes as a firm pearl stage.
Pour the syrup into the prepared metal vessel. As it cools at the edges, carefully push that sugar towards the centre with a knife, without touching the hot syrup.
As soon as the temperature permits safe handling, pull and stretch the mass, fold it like a skein, and stretch repeatedly until elastic, opaque and white.
Cut portions with scissors and shape while still warm. Keep the remaining portions under gentle intermittent heat so they do not harden before being worked.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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