Best 3 Texas Cowboy Candy Recipes

COWBOY CANDY AKA CANDIED JALAPENOS

Steps:

• Prepare the jalapenos by slicing off the stem and then slicing 1/4-1/8 inch coins. This is made easier by wearing disposable gloves! Reserve jalapenos.
• In a large stockpot, add all of the other ingredients and bring to a boil. Add the jalapenos and simmer in the syrup for 5 minutes.
• If you are canning, transfer peppers into sterile canning jars with a slotted spoon. Leave 1/4 inch headroom.
• Bring the heat up on the syrup to a full rolling boil. Boil 6 minutes.
• Use a ladle to ladle the syrup over the jalapeno slices. Wipe the rims of the jars clean, add lid and ring, and secure tightly.
• Place the jars in hot water canner, covered by 1-2 inches of water, and boil 12 minutes. Remove the jars and place carefully on a towel on the counter-top. You may hear popping noises as they seal. Let cool for 10-12 hours. Tighten rims and store.
• The candied jalapenos can also be boiled and transferred to a jar and kept in the refrigerator without processing in the water bath. Keep refrigerated.

COWBOY CANDY

Steps:

• Slice jalapenos, and place in a small sauce pan.
• Add water and sugar.
• Cook over medium heat until boiling.
• Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
• Let cool and place in clean jelly jar.
• Store in refrigerator.

CANDIED JALAPENO OR COWBOY CANDY

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
• Add the pepper slices and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.