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cup condensed milk
teaspoon cream of tartar
a double boiler, heat water, place the upper pan & vanilla and
over moderate heat until thick in consistency (do not boil).
cool & form into balls.
yema balls w/ toothpick and dip into caramel (see Caramel
yema balls cool & wrap in cellophane individually.
caramel will crystallize when stored in a cold area, so as much as
possible use it immediately, or if it has hardened already, heat it
over a low fire or over a very very hot pot of boiling water.
a deep pan, mix together sugar, water, and cream of tartar.
up to a quick boil until golden in color.
out caramel from heat.
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