Yema Candy (with Dulce de Leche)

Soft and chewy Filipino candy made with dulce de leche, egg yolks, butter, and cashews.

Course Candy, Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 25

Cooling & Shaping 20

Total Time 1

Servings pieces

Calories 14kcal

Cost $3-$4

Make the dulce de leche: Remove the label from the can of condensed milk. Place the unopened can in a deep pot and cover fully with water.
Bring to a boil over medium heat, then reduce to medium-low and simmer for about 1 ½ hours, keeping the can fully submerged (add hot water as needed).
Let the can cool completely before opening.
Cook the yema: Transfer the dulce de leche to a nonstick pot. Add egg yolks, butter, and a pinch of salt; mix until smooth.
Cook over medium-low heat, stirring constantly so the bottom doesn’t burn, until it thickens (about 15–20 minutes).
Stir in roasted cashews and cook 5–10 minutes more, until thicker, harder to stir, and able to hold its shape. The longer you cook, the chewier the yema will be.
Cool and wrap: Let the mixture cool until safe to handle.
Scoop a small amount (just under a tablespoon) and place it on a 3-inch square of cellophane. Bring the corners together, fold neatly, and press the sides into a triangle.
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.

Condensed milk: Cook it into dulce de leche for a thicker texture and deeper caramel flavor.
Egg yolks: Help thicken the mixture so it holds its shape.
Butter: Gives the yema a smooth, creamy texture.
Cashews: Chop them finely. Substitute peanuts, pili nuts, or almonds, or leave them out.