Yema Candy (with Dulce de Leche)

What is yema?

Yema is a classic Filipino candy made with egg yolks, condensed milk, and sometimes butter. It's slowly cooked until thick, then shaped into bite-sized pieces—often balls or triangles—and wrapped in colorful cellophane.

The word yema actually comes from the Spanish word for “egg yolk,” one of its main ingredients. The candy turns out rich, sweet, and creamy with a chewy bite—kind of like soft milk fudge.

This version starts with condensed milk cooked into dulce de leche—thick, rich, and tastes like caramel. It’s then cooked with egg yolks, butter, and cashews into a thick custard, and shaped into triangle candies.

Notes and substitutions

• Condensed milk: This is the base of the recipe. I simmered it right in the can until it turned into dulce de leche—a thicker, richer, caramel-like version of itself. That extra step gives the yema a deeper flavor that’s totally worth it.
• Egg yolks: These thicken the mixture and help bind everything together so it holds its shape once cooled.
• Butter: This makes the yema richer and creamier, with a smoother texture and glossy finish.
• Cashews: I like using roasted cashews, chopped small so they’re easy to mix in and shape. If you don’t have cashews, you can use other nuts like peanuts, pili nuts, or almonds—or skip them if you prefer it smooth.

Step 1: 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 heat. Simmer steadily for about 1 ½ hours, making sure the can stays fully submerged the entire time. Add more hot water as needed to keep it covered.

Let the can cool completely before opening. Inside, you’ll find thick, golden dulce de leche that’s sweet and caramel-like—and if you prefer a darker, deeper flavor, you can let it simmer a little longer.

Step 2: Cook the yema

Transfer the dulce de leche to a nonstick saucepan. 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.

More ways to enjoy yema

• Yema cake: A soft chiffon cake filled and frosted with rich yema custard, then topped with grated Queso de Bola for a sweet-salty finish.
• Pianono: A rolled sponge cake filled with creamy yema.
• Yema spread: A thick, caramel-like custard you can use as a spread for toast or filling for pastries.
• Brazo de Mercedes: A rolled meringue cake filled with thick custard made from egg yolks and condensed milk.
• Yema tart: Mini tart shells filled with rich yema custard—sometimes topped with grated cheese or lightly torched for a caramelized crust.