Rupsades or Portuguese Candy

Line a baking sheet or flat surface with wax paper to prepare for setting the candy.

Combine water, sugar, and apple cider vinegar in a heavy-bottomed saucepan over medium-high heat, stirring until the sugar dissolves completely.

Stop stirring once the mixture reaches a boil and let it cook undisturbed, allowing it to reach the hard-crack stage (around 300°F or 149°C).

Remove the saucepan from heat and let the mixture cool for 1-2 minutes until it thickens slightly but remains pourable.

Pour the hot candy mixture onto the prepared wax paper in thin, irregular strands or shapes, working quickly before it hardens completely.

Allow the candy to cool and harden completely at room temperature, about 30 minutes to 1 hour, then break into bite-sized pieces and serve.