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Recipes > Bull's Eye
Guyanese and Trinidadian Recipes

Bull's Eye

Ingredients

2 cups Guyana brown sugar
2 cups water
Few drops of Vanilla or Pear Essence

Preparation

  • In a carahee, put in sugar, water, and essence. Do not stir. Bring to a boil with medium-to-high heat until mixture is bubbling up thickly. Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
  • Pour bubbling mixture on oiled countertop or large cutting wooden cutting board. Cool slightly. Oil hand, (do not allow to harden). Quickly stretch out desired thickness or about 2 inch in diameter. With a blunt knife, firmly press down knife at 2 1/2 inch interval, cutting off the ends. Note: for a striped look, stretch, fold, stretch a few time before cutting.
  • When hardened and cooled down further, break off and store in air container. Serve luke warm or cold. Will keep for weeks!
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