When I first saw this guy pulling the still-soft candy, I was reminded of the candy called tira-tira which was widely sold in sari-sari stores when I was a kid. I wasn’t overly fond of tira-tira (I’ve been a chocoholic since childhood) but it sure was popular among other kids my age.
Bryanboy has an entry with a photo (warning: strong language) and, based on the comments, it appears that tira-tira is known by different names in the Philippines and have close relatives in Asia too. Imagine caramelizing sugar as when you’re making the syrup for leche flan. The sugar and water are boiled until thick. The still hot mixture is then poured from the pan and hand-pulled until they form “logs” which are cut and which, when cool, are sold as tira-tira. Pretty much like candy-cane making but without the mint flavoring and the festive stripes.
Anyway, I don’t know what candy the guy in the photo is making. It’s just so similar to the process of making tira-tira that I couldn’t help the association. The photo was taken at the Puli Winery in Taiwan and I have no idea what they call the candy. I didn’t stay long enough to see what the final form of the candy would be either.