The process for the preparation of traditional sweets and jellies occurs in a completely handmade environment, which has been transmitted from generation to generation, and that is perhaps the first enchantment that surrounds its development.
Considered as handicrafts, typical sweets still retain their roots, become part of popular culture and have managed to maintain an economic status, to such an extent that represent our country at the international fairs of the sweet. Thanks to this has been opening some markets for import; However, there has been no help from the Government for the Guild of craftsmen and spaces have been limited to Central America, and some cities in the United States.
Its elaboration is more a craft than an industry, first because it is used a lot of creativity and there is very close contact between the craftsman and the product. Emerging from this imagination the triangles of almond, candy nance, the coconut, the zapotillos, donkey’s milk, bottle sweet, the tartaritas, mousse, marzipan and “drunks” marquesote and liquor, as well as the preserves and fruit jellies. Each with a different process and, of course, with the secrets of the family to obtain the appropriate point to preserve them and give them a better taste.
At the beginning of century, candy already had fame and protruding canned grapefruit and Quince. In those days, the sweets dishes rode in their carts and visited the fairs of peoples. There are sweet depending on the season. From June to begin the nance, fig, quince and camomile, which are bought in large quantities (currently almost all fruit bought it from Guatemala) and stored for the whole year.
Easter, for example, has its tradition; everything is done in syrup (plums, papayas, lemons and oranges); also prepares torrejas, although they gradually lose ground. There are sweets that carry a more expensive process than others, such as almond and guava, which can spend between 5 and 6 hours on the fire. With the almond triangles process begins with clarification of honeys, threatening to boil over, and will whisk an egg-white which will bring you all the dirt to the sugar, then it sews on the verge of candy and Miss almond seeds ground together with the egg yolks and milk. Beaten into a paste, which once cool, cut into squares and be decorated with an almond seed.
Thanks to the quality of the materials and the manufacturing process, can be preserved up to three months. The “industry” of the sweet, coming from humble houses and reaches cities in Canada or Australia, maintains the tradition thanks to the entrepreneurial spirit of its craftsmen, who turn a bottle into sweet, honey and butter in donkey’s milk, the Sesame in Marzipan, in “cocadas” coconut and other fruit preserves, jellies and syrups that once tested is sure to return for them…