Simple Way to Make Homemade AMIEs Pastillas (my XMAs caramel-coated egg candies)

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Make Any-night-of-the-week AMIEs Pastillas (my XMAs caramel-coated egg candies). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from AMIEs Pastillas (my XMAs caramel-coated egg candies), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare AMIEs Pastillas (my XMAs caramel-coated egg candies) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook AMIEs Pastillas (my XMAs caramel-coated egg candies) using 10 ingredients and 3 steps. Here is how you cook it.

My beloved sisters yummy candy recipe!

Ingredients and spices that need to be Get to make AMIEs Pastillas (my XMAs caramel-coated egg candies):

1. 3 whole eggs
2. 7 egg yolks
3. 5 tsp sifted sugar
4. 60 ml fresh milk
5. 200 grams mashed boiled sweet potato
6. 1 tsp vanilla extract
7. caramel coating
8. 150 grams brown sugar
9. 60 ml warm water
10. 1/4 tsp cream of tartar

Instructions to make to make AMIEs Pastillas (my XMAs caramel-coated egg candies)

1. Combine whole eggs, yolks, milk and sugar in a double boiler, stirring continously. When the mixture becomes syrupy and well blended, add the potato and vanilla extract, mixing well, until mixture holds together and starts to separate from the pan. Cool, and refrigerate for 1 hour for easier handling.
2. To make the caramel coating, combine the sugar, water and cream of tartar in a saucepan, and heat over medium heat. Continue stirring until the syrup turns golden brown (caramel) about 8-10 minutes. Keep it warm over a very low heat.
3. Shape the egg mixture into a small ball or candy shape. Using a toothpick or a pair of tongs, dip into the hot syrup, swirling to coat evenly. Place into a greased pan and let it cool. Wrap each candies in colored cellophane if desired, or serve in a serving platter.

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