Hello friends I hope you are well, among the great variety of Creole sweets from Venezuela there is one that has a very special name, Cabello de Ángel, that is the name and the name is due to the fine yellow threads that are formed when preparing this sweet, the fruit with which it is prepared is also called Cabello de Ángel or Zapallo and it is accompanied by pineapple, although you can also prepare it without it. The secret of this sweet is to respect the measures of sugar and water per kilo of fruit and respect their cooking time.
The candy of Cabello de Ángel is not a protagonist of the Creole Christmas table, but is part of it, those angelic sparkles are overshadowed by the milky sweet and black cake, however it is a very important part of the extensive variety of sweets criollos of my country, its preparation is very easy although it requires a lot of attention, with only three ingredients you will have this delight to enjoy at any time.
Ingredients
- Angel hair or hard pumpkin
- Yellow pineapples
- White sugar
- Water
Preparation:
First prepare the fruits as follows: peel the angel hair and sankochelo, remove the seeds and crumble with your hands, then squeeze it, the pineapples are peeled with a sharp knife and all the eyes are removed, chop them in half in vertical form and remove 12 slices and horizontally 20 slices, weigh the fruits and for each kilo of fruit weigh 1,500 kilo of sugar and half a liter of water, place all the ingredients in a large pot cooking for 2 and a half hours over medium heat and covered, stirring sporadically so that it does not hit the bottom. When it is at its point, let it rest and pack in previously sterilized containers.