Allow the candy to rest at room temperature, covered with a clean cloth. For best results, let it set for at least one day.
4. Cut and Finish
Then, prepare to cut:
Sprinkle a wooden board with demerara sugar to prevent the candy from sticking.
Lastly, unmold and cut:
Remove the candy from the glass dish and use an oil-greased knife to cut it into the desired pieces.
Coat each piece in demerara sugar, creating a sweet and crunchy layer.
Tips:
Use ripe bananas: Choose very ripe bananas to ensure a naturally sweet and intense flavor.
Cook to the right point: Cook until the mixture completely separates from the pan to ensure the candies set properly.
Proper storage: Store the candies in airtight containers in a dry, cool place to keep them fresh longer.
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