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In a heavy-bottomed pan, preferably non-stick, place the condensed milk, the cream and the margarine, make a mixture with the flour and milk until the flour dissolves, then add this mixture to the pan along with the other ingredients. Bring to a boil over medium to low heat and stir for about 20 minutes or until the candy is just right to curl. Tip: to know the ideal point, just with the help of a spatula or wooden spoon take a little of the dough and let it fall from back in the pan, when the dough falls into blocks, it will already be ready. Pour the batter onto a surface lined with plastic wrap, seal tightly, and wait for it to cool for about 4 to 5 hours. Roll into balls and garnish to taste.
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