Ingredients (For 4 covers)

250 g of Andalusian sugar cane molasses
3 g of baking soda
30 g of extra virgin olive oil
Cold water to suit your taste

Method

Heat the Andalusian sugar cane molasses with the baking soda and a little oil in a saucepan. When it is steaming, the following test is done: a drop of the mixture is poured into a glass of cold water, if it solidifies forming a ball, it is ready, if not, continue to heat it. Once the mixture is ready, remove the saucepan from the heat and let it cool a little. 

Grease your hands with olive oil and, being careful not to burn yourself, take honey and stretch it and twist it as it cools. When it is completely cold, it can be cut and eaten!

"THIS RECIPE IS VERY OLD, AND WAS A WAY OF EATING SWEETS IN THE AXARQUIA AS WELL AS BEING USED TO SOOTHE THROAT PROBLEMS".