Yemas De Santa Teresa Egg Yolk Candies

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves completely. Let the mixture come to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes. This will create a simple syrup for your candies.

2. In a separate bowl, lightly beat the egg yolks. Slowly pour the egg yolks into the simmering syrup while continuously stirring. Keep stirring gently but consistently, allowing the mixture to thicken slightly. Be careful not to let the mixture boil or the yolks will curdle.

3. Continue cooking the mixture over low heat until it thickens further and becomes the consistency of a soft custard. This process may take around 10-15 minutes. The mixture should coat the back of a spoon and hold a distinct line when a finger is run through it.

4. Once the mixture has reached the desired consistency, remove it from the heat and allow it to cool slightly. It should still be warm but not hot to the touch.

5. Using a spoon, carefully scoop small portions of the mixture and shape them into small, round candies. You can also use a silicone mold if you prefer a more uniform shape. Place the candies on a tray lined with parchment paper to prevent sticking.

6. Allow the candies to cool completely at room temperature. Once they have set, you can dust them with powdered sugar for a decorative touch or roll them in colorful sprinkles for a festive flair.

7. Your Yemas De Santa Teresa Egg Yolk Candies are now ready to be enjoyed or gifted to friends and family. Store them in an airtight container at room temperature for up to a week, though they are best enjoyed fresh.