Ingredients
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6 Egg Yolks
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1 (396 g) can Sweetened Condensed Milk
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1 Tsp. Vanilla Essence
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200g Sugar
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colored cellophane paper, cut into 10x10cm squares for wrapping
Yema Candy
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In a large pot, mix the egg yolks, condensed milk and vanilla until well blended.
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Bring to a boil. Then reduce to low heat to prevent the mixture from burning. Stir constantly.
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The mixture is ready when it forms a ball. Let cool. When cooled, form mixture into balls about 2 to 3 cm in diameter. In a small pot, caramelize the sugar over low heat until it is all melted.
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Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
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When cooled, wrap the balls in cellophane and twist both ends to secure.