{"id":4916,"date":"2021-06-14T17:18:48","date_gmt":"2021-06-14T15:18:48","guid":{"rendered":"http:\/\/brasil.polardemo.it\/bala-de-gelatina-de-pinga-caramella-gelatinosa-di-cachaca\/"},"modified":"2021-06-14T17:20:48","modified_gmt":"2021-06-14T15:20:48","slug":"bala-de-gelatina-de-pinga-caramella-gelatinosa-di-cachaca","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=4916","title":{"rendered":"Bala de gelatina de pinga (Cacha\u00e7a gumdrops)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


Cacha\u00e7a gumdrops are jelly candies with a slight hint of cacha\u00e7a, covered with a thin layer of sugar. It is an unusual candy for dessert, loved by everyone who ate it. It’s also a great snack choice to sweeten your palate at all hours. Usually it is made from red gelatin, but I prefer to use the colourless to maintain the “cacha\u00e7as” white colour, affectionately known as “branquinha” (white). You must use higher quality cacha\u00e7a, preferably aged.
Although the alcohol evaporates during cooking, I don’t give kids these gumdrops.<\/p>\n\n\n\n


Ingredients<\/strong>
\u2022 20 g gelatin leaf
\u2022 250 ml water
\u2022 500 g sugar
\u2022 100-150 ml cacha\u00e7a<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Soak the gelatine leaves with the water in a large heavy bottomed frying pan (during cooking a lot of foam will form on top of the syrup). Allow to hydrate for 5 minutes.<\/li>
  2. Dissolve the hydrated leaf over a gentle heat, stirring with a wooden spoon.<\/li>
  3. Add sugar and stir constantly until mixture boils.<\/li>
  4. Add the cacha\u00e7a and cook over low heat, stirring occasionally, until thickened: a small amount syrup dropped from spoon remains attached to the tip of the spoon. It takes about 20 minutes.<\/li>
  5. Allow it to cool down and skim off any foam. Pour the mixture into oiled rectangular containers 9 cm x13 cm (a layer 1 cm thick). Let it cool down, then put in the fridge to harden for a few hours or, even better, until the next day.<\/li>
  6. Run the knife along the edges of the mould and unmould the block over a surface dusted with sugar. The gelatin block must be soft, elastic and sticky.<\/li>
  7. Cut into cubes with a knife or scissors and coat with sugar. Let stand overnight. After a few hours will begin to form a sugar layer on the gumdrops surface.<\/li>
  8. Serve with coffee after a meal or at any time of the day. It keeps well at room temperature for more than a week, then sugar will begin to crystallize slowly.<\/li><\/ol>\n\n\n\n

    Variants:
    \u2022 Add a red food dye (the traditional colour of these gumdrops).
    \u2022 Add a flavour: pineapple, anise, vanilla, lemon, etc.
    \u2022 Dissolve sugar, hydrated leaf, water and “cacha\u00e7a” over a gentle heat, without boiling. It will be very soft and the cacha\u00e7a flavour becomes more intense.<\/p>\n\n\n\n

    Yield: 70 gumdrops.<\/p>\n\n\n\n


    Posted on: 12 December 2016<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO Cacha\u00e7a gumdrops are jelly candies with a slight hint of cacha\u00e7a, covered with a thin layer of sugar. It is an unusual candy for dessert, loved by everyone who ate it. It’s also a great snack choice to sweeten…<\/p>\n","protected":false},"author":2,"featured_media":4889,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,46,50],"tags":[],"class_list":["post-4916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-en","category-recipes-en","category-sweets-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4916"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4916\/revisions"}],"predecessor-version":[{"id":4919,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4916\/revisions\/4919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4889"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}