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Yema Candy
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Yema Candy (with Dulce de Leche)

A soft, chewy Filipino sweet made with egg yolks and dulce de leche for a rich, caramel-like flavor.
Course Candy, Dessert
Cuisine Filipino
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Cooling & Shaping 20 minutes
Total Time 1 hour
Servings 40 pieces
Calories 14kcal
Author Nora Rey
Cost $3-$4

Equipment

  • Deep pot (for dulce de leche)
  • Medium saucepan (for yema)
  • Wooden spoon or heatproof spatula
  • Clear or colorful cellophane wrappers 2.5 x 2.5 inches (or similar size)

Ingredients

  • 1 (14-ounce) can condensed milk (see note)
  • 3 egg yolks (see note)
  • 2 tablespoons butter (see note)
  • ½ cup roasted cashews or peanuts coarsely chopped (see note)
  • Pinch of salt

Instructions

  • 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 saucepan. 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.

Notes

  • Condensed milk: The base of the recipe, simmered into dulce de leche for a thicker, caramel-like flavor.
  • Egg yolks: Thicken the mixture and help it hold its shape once cooled.
  • Butter: Adds richness, creaminess, and a smooth, glossy finish.
  • Cashews: Roasted and finely chopped for texture. You can also use peanuts, pili nuts, almonds, or leave them out for a smooth version.

Nutrition

Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 7mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.1mg