Categories: Candies 
      Yield: 6 servings 
  
      3 c  Sugar 
      2 tb Orange juice 
      1 c  Water 
      1 tb Lemon juice 
           Syrup 
  
  Select prickly pear cactus (or small barrel cactus if you own one 
  since it is illegal to remove it from the desert,) and remove spines 
  and outside layer with large knife.  Cut pulp across in slices 1 inch 
  thick.  Soak overnight in cold water; cut in 1 inch cubes and cook in 
  boiling water until tender. Drain. Cook slowly in the following syrup 
  until nearly all the syrup is absorbed. Do not scorch. 
   
  Heat all ingredients until sugar is dissolved.  Add cactus.  Remove 
  cactus from syrup, drain and roll in granulated or powdered sugar. 
  For colored cactus candy, any vegetable coloring may be added to 
  syrup. 
   
  From: Recipes and Remembrances Shared By: Pat Stockett