Alfeñique de caña is a pulled candy made by cooking chancaca to a high syrup point, then stretching it by hand until it turns opaque and lighter in color. Pulling folds in air, creating a rigid, porous snap. It is scented with anise and balanced with a touch of lime to help prevent graininess.
Break up the chancaca and place it in a pot with the water and anise. Heat over medium for 8 to 10 minutes, stirring, until the chancaca dissolves completely and the syrup smells toasted and spiced.
Strain the syrup through a fine-mesh strainer to remove the anise and any impurities. Return the clean liquid to the pot; it should look dark, fluid, and free of loose bits.
Add the key lime juice and cook the syrup over medium-low heat for 14 to 18 minutes, without over-stirring, until it reaches 138–140 °C. Without a thermometer, a drop in cold water should form a firm, flexible thread.
Grease a tray or silicone mat with a thin layer of vegetable oil and pour the candy onto it. Let it cool for
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With lightly oiled hands, pull and fold the candy for 8 to 10 minutes, until it turns from dark and glossy to opaque, lighter, and resistant. If it burns, wait; playing hero with hot sugar is a bad idea.
Shape thin ropes, twist them, or cut them into small pieces before they harden. Let them set for 15 minutes at room temperature; they should become firm, porous, and snap cleanly.
