Make Yema Candy

Yema is a Filipino candy, traditionally anyway but it's meaning has evolved.

New school of thoughts have refined the basic sugar and condensed milk candy to whole new level. The modern Yema now includes peanut butter and powdered milk.

This is the step - up version of the classic Yema. This is softer than the old Yema and is more delicious. Other variations exist.

This recipe is powdery but very sweet like the tamarind candy. https://www.youtube.com/watch?v=cS4hF_oVyTU Yema or Custard Candy

Ingredients

 * 1 can condensed milk
 * 1 pack of powdered milk (small size about 230 - 290 grams)
 * Sugar (the same amount as the powdered milk)
 * 1 jar of smooth peanut butter

Steps

 * 1)  Mix the condensed milk, sugar and peanut butter in a blender first before adding to a sauce pan and boil for a few minutes just to dissolve the sugar particles.
 * 2)  Boil for a few minutes until sticky consistency and just before you turn the stove off, add the powdered milk and mix thoroughly. Don't worry cause it is really supposed to feel powdery when you eat it.
 * 3)  Cool it down before wrapping it in plastic.

Tips

 * For presentation purposes you can roll it in powdered sugar. Don't worry cause the Yema is really meant to be sweet because the sugar acts as a food preservative.
 * Don't worry cause this is a rebellion of the older version of the hard Yema so it will really be soft.

Warnings

 * Don't add too much sugar as this will make your modern Yema taste like the traditional hard Yema candy.
 * Remember that powdered milk is just added to regulate the water content and to make the Yema softer so adding too much powdered milk will cause your yema to spoil quickly.
 * If powdered milk is added the expiration date is 3 months keep in a chiller.
 * One week - 2 weeks in room temperature depending on the quantity of sugar content.

Related Tips and Steps

 * How to Make Peanut Brittle
 * How to Make Chocolate Peanut Clusters
 * How to Make Homemade Butterscotch
 * How to Make "Poor Man's" Candy