Caramel and bourbon are added to this luscious, creamy pumpkin poke cake. Never just one slice!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup white sugar
- 1 cup prickly pear juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Strain prickly pear juice into a bowl through 2 layers of cheesecloth.
- Combine the juice and sugar in a saucepan. Bring to a boil. Remove from heat; pour candy mixture onto the prepared baking sheet.
- Bake until firm, about 5 minutes. Remove and let candy cool in the pan until set, at least 30 minutes.
- Cut candy into bite-size pieces and wrap in plastic wrap.
Reviews
Splenda and Truvia instead of white sugar
waste of ingredients. This recipe makes NOTHING. Never hardens up, stays liquid. Tried altering the recipe by adding pectin, forget it.
I’ve made prickly pear jelly for years, and wanted to try something new. Against my better judgement, I tried this recipe, although it made absolutely no sense to think that baking what is essentially prickly pear syrup for five minutes and letting it cool would magically turn it into solid, edible candy. I wasted precious prickly pear juice and perfectly good parchment paper (and, of course, sugar) on this ridiculous “recipe,” made a mess in my oven and stunk up my kitchen with burnt syrup. Please do not try this at home. >:-(