Best 5 Peanut Milk Candy Pastillas De Mani Recipes

ROASTED PEANUT MILK CHOCOLATE GANACHE AND JELLY CONFECTION

Steps:

• For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free. Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool.
• For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture. Place the peanut mixture into a small microwaveable dish. Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds. Pour the mixture on top of the strawberry jelly in the candy mold. Refrigerate for 1 hour. Remove from the candy molds and serve.
• For the curds and whey: Mix the heavy cream and sugar together. Scoop the mixture into a ceramic spoon. Garnish with fresh cheese curds. Drizzle with vanilla syrup. Serve alongside the candy molds.

PASTILLAS DE LECHE

Steps:

• Pour condensed milk into a bowl. Sift powdered milk into the condensed milk and mix thoroughly with a spatula. Let sit for 8 to 10 minutes.
• Pour sugar onto a plate. Shape mixture into small logs and roll in the sugar. Wrap pastillas de leche individually in plastic wrap.

PASTILLAS DE LECHE (FILIPINO MILK CANDY)

Steps:

• empty condensed milk into bowl.
• sift powdered sugar into condensed milk, mixing frequently with a spoon (DO NOT USE WHISK/FORK!) until well blended.
• set bowl aside for 5-10 mins at room temperature.
• roll into 1/2 inch balls or 1/2 inch mini logs.
• roll in sugar to coat.
• wrap with celophan.

PASTILLAS DE MANI

Steps:

• Combine all ingredients and cook in a saucepan over medium heat, stirring often until paste-like in consistency.
• Then transfer into buttered pan and spread to ½ inch thick.
• Let cool and cut into pieces.
• Cut wax paper and place pieces on individual paper and wrap.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.