rico candy has been a staple in Mexican food for decades.
It’s sweetened with cinnamon, cayenne pepper, and agave syrup, and is usually consumed fresh, but it can be made into a drink and candied with the jalapeño powder.
But now a group of researchers have created a new kind of rico: candied jam.
The research team, led by David Schmitz at the University of Texas at Austin, says they have created the first candied jelly that’s both sweet and nutty.
“When you put rico in the same glass as a regular jalapaño, it turns into a candy bar,” Schmitk said.
“And that’s the thing that makes it special: It’s not just sweetened.
It also has the nuttiness of the jalmapaño.
And then, you get to taste the fruit, and you can taste the jam.”
In order to create the new candy bar, the researchers mixed jalapesño powder with sugar, salt, and water, and then covered the top of the bar with the sugar.
“It was like putting a candy wrapper on a peanut butter and jelly sandwich,” Schimetz said.
This candy-filled bar is made with rico jalapsenos, a sweet, nutty, and slightly sweet fruit with a very distinctive smell, according to the researchers.
Schmitch said they’re interested in exploring other ways that rico might be used in the future.
For example, the candy bar could be used to make jalopies, which are candied sweet corn and have a nutty flavor.
“There’s a ton of potential, but we’ve never really thought about it,” he said.
“This is one of the first examples of using rico to create a different kind of candied fruit,” Schmetz said, adding that other researchers have also explored the use of the fruit for making other types of jams and jellies.
The researchers also want to continue developing new flavors and developing new methods for extracting the sweet flavor of the rico fruit.
“So we’re working on those right now,” Schmittz said.
But the researchers are also interested in trying out other ways to make rico into a beverage.
“I’m really interested in using the jam in other things,” Schmandt said.
He envisions using it to make beverages that are a little more “flavorful,” like the candied cherries used to sweeten cookies.
“We think it’s going to be really interesting to see how people like this stuff and how it’s used in a variety of different places,” Schmaletz said about his upcoming research.