Cajuil candy

I have mentioned it more than once: recreating and documenting our traditional dishes is definitely a collaborative task. No one knows each and every one of our dishes. Apart from this, there are many versions of each dish, and regional and family variations.

And here comes the Dulce de Cajuil.

I have always been careful to mention and credit my sources. Many of the recipes in our blog are those of my family, learned grasping the skirt of Mami, or my own versions, adapted to my tastes. Others have come from family, friends, acquaintances, strangers and some of our readers.

It is true that the vast majority already knew them, but not all had prepared them at home before. In fact I dare say that some recipes are seldom made at home. This is even more true when it comes to many of the traditional Dominican sweets, for which some regions are famous. This sweet I know of the region of La Linea, in particular the mountains of Dajabón, where this fruit grows with ease.

Dulce de Cajuil: A classic Dominican dessert, one that you must bring from your travels in the interior.

Anacardium occidentale: Cajuil (cashew in other countries) is the fruit of a native tree from Brazil, and whose name is derived from the Portuguese cashew. In the Dominican Republic it is harvested on a small scale, and there is a small industry that produces sweets with fruit, and toasted cashew seed.

And back to the credit: This recipe was given by my friend Sonia T., one of my favorite cooks, and whose recipe I copied practically word for word (I dared to make some changes that I hope they like). His recipe worked perfectly, which I am glad, since these cashews were sent me from Loma de Cabrera, and had little room to make mistakes.

I have no idea how difficult it is to find cashews in other regions of the R.D., or other countries, but if you find them out there, do not miss out on trying this rich sweet.
Bon Appetite!


Cajuil candy

Preparation:
10 mins

Cooking:
30 mins

Total Time:
45 mins

Cajuil Dulce: A classic Dominican dessert, one that you must bring from your travels inland.

Type: Dessert
Cuisines: Dominican, Latin
Serves: 4 people
Calories: 451 kcal

Ingredients

• 12 cashews
• 1 gallon water (you could need more)
• 3/4 cup sugar
• 3 cinnamon sticks
• 6 sweet nails
• 4 prunes short in half (optional)

Instructions

• Cashew Peeling: Using a sharp knife, peel the cashews. Discard the shell.
• Blanch the cashews: Place the cashew nuts in a pot and add enough water to cover them more 5 cm [2 inches]. Heat until boiling begins. Remove from heat and allow to cool to room temperature. Discard water
• Repeat this process three more times.
• 
  
• Make the sweet: Mix the cashews, sugar, cinnamon, cloves and plums. Heat over low heat until the liquid turns into a light syrup (about 30 minutes). Remove from heat. Discard the nails and cinnamon.
• Serve / Save: Chill before serving. You can store refrigerated in a covered container for a week.