Spanish âSanta Teresaâ candied egg yolks
-100gr white granulated sugar
-some powdered sugar to avoid sticking
Ok so this is a really traditional recipe from Ăvila, Spain, although you can find them anywhere in Spain (cake shops always have them). But for me, I love to make them at home, since normally you can find them glazed and I prefer them with powdered sugar instead. So, letâs do this!
Put your granulated sugar and water on a saucepan. Use the one you normally use to melt candy, make caramel and sugary stuff like that, because weâre going to make a thick syrup! Boil this mixture on high, then when the sugar is melted you can lower your heat a little. Most recipes tell you to stir the syrup constantly, although you can leave it there doing its thing. You can also use a candy thermometer, but I donât have one. You know itâs ready when you stir it with a spoon and itâs thick and glossy, and when you lift the spoon leaves a âthreadâ of sugar. Your syrup will be on a soft ball stage when it cools down: you want something that will keep its shape once itâs cool, but not hard or browned. Turn your heat to the lowest possible and add your beaten egg yolks (just stir them to breake them up, donât whip them).
Add them slowly and sitrring constantly. Now comes the fun part: stirring until this is a âdoughâ. Youâll have to be patient! You donât want your yolks to curdle or burn, so leave your heat really really low and stir them until they remove from the sides of the pan. They should be like mashed potatoes, more or less. Sticky and smooth, cooked yolks. Once this cools down, it will have a sticky, firm consistency. Transfer your yolk mixture to a piece of plastic wrap and refrigerate until set.
Once itâs cooled down, put some powdered sugar on your counter and cut them into 6 pieces, covering your knive with sugar, your hands and the top of the dough. Roll them into yolk-shaped balls, and put them on cupcake liners to dry overnight. Drying them will create a skin, similar to the raw yolks texture, firm on the outside but soft, chewy and sweet on the inside. Takes some time but traditional recipes like this one tend to be really cheap to make, but time consuming. If you canât find candied yolks where you live, once they are ready youâll see, every second spent making them is worth it. But donât make too many, there are rich bad boys!
blakekathryn
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kaledo-art
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