Yema candy is a soft and chewy Filipino sweet made with condensed milk, egg yolks, and butter.
I used to eat these little wrapped candies as a kid, so making them always brings back good memories.
This version uses dulce de leche for more caramel flavor.
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Ingredients You'll Need
Notes and Substitutions
- Condensed milk: This is the base of the yema. I turn it into dulce de leche first, which makes it thicker and gives it a deeper caramel flavor.
- Egg yolks: These help thicken the mixture so the candies hold their shape after cooling.
- Butter: This gives the yema a smooth and creamy texture.
- Cashews: Chop the roasted cashews into small pieces so they are easy to mix and shape. You can use peanuts, pili nuts, or almonds instead - or leave out the nuts for smooth yema.
How to Make Yema Candy (Step-by-Step)
Step 1: Make the dulce de leche
Remove the label, place the unopened can in a deep pot, then cover completely with water.
Bring the water to a boil, then lower the heat and simmer for 1½ hours.
Check the water often and add more hot water as needed. The can must stay fully submerged.
Let the can cool completely before opening it.
Let the can cool completely before opening it.
When you open it, the condensed milk should be thick and caramel-colored.
If you like a darker color and deeper caramel flavor, just simmer it a little longer.
Step 2: Cook the yema
Transfer the dulce de leche to a nonstick pot.
Add 3 egg yolks,2 tablespoons butter, and a pinch of salt. Mix until smooth.
Cook over medium-low heat, stirring constantly with a spatula so the bottom doesn't burn.
After about 15-20 minutes, the mixture will thicken and turn darker.
Stir in ½ cup roasted cashews (chopped).
Keep mixing for another 5-10 minutes, until it gets harder to stir and holds its shape.
The longer you cook it, the chewier the yema will be.
TIP:Keep the heat low and keep stirring. Yema thickens quickly, and if left alone it can burn or turn grainy.
Step 3: Cool and wrap
Let the mixture cool until it's comfortable to handle.
You can do this straight from the pan or transfer it to a bowl to speed things up.
Scoop a small amount (just under a tablespoon) and place it in the center of a square piece of cellophane.
Bring the corners together to meet at the top, then fold them down neatly.
Gently press the sides so it forms a triangle.
Store the wrapped yema in an airtight container at room temperature for up to 1 week, or refrigerate for a longer shelf life.
Recipe FAQs
Yema is a Filipino candy made with egg yolks, condensed milk, and butter. The mixture is cooked until thick, shaped into balls or triangles, then wrapped in colorful cellophane. The name comes from the Spanish word for "egg yolk." It tastes like a soft and chewy milk fudge.
No, use only the egg yolks. Egg whites can make the yema rubbery or lumpy, while the yolks help it thicken and give it that yellow color.
It may need more cooking time. Keep stirring until it forms a thick paste that holds its shape.
Yes, yema can sit at room temp for up to 1 week if it's fully cooked and stored in an airtight container. The high sugar content helps preserve it. But if it's hot or humid where you are, it's safer to refrigerate. Just let it come to room temp before serving.
Store at room temperature for up to a week, or refrigerate for up to 2 weeks. Bring to room temp before serving for best texture.
More Ways to Enjoy Yema
- Yema cake: Soft chiffon cake filled and covered with yema, then topped with grated cheese.
- Pianono: Rolled sponge cake with a creamy yema filling.
- Yema spread: Yema cooked until spreadable for toast or pastries.
- Brazo de Mercedes: Rolled meringue cake filled with egg yolk custard.
- Yema tart: Small tart shells filled with yema, sometimes topped with grated cheese.
Candies and Sweets You May Like
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📖 Recipe
Yema Candy (with Dulce de Leche)
Equipment
- Deep pot (for dulce de leche)
- Medium pot (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
- 3 egg yolks
- 2 tablespoons butter
- ½ cup roasted cashews or peanuts coarsely chopped
- 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 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.
Notes
- 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.
Mary says
My childhood favorite.
Nora Reyes says
Hello, Mary! These are really easy to make.