EARN A LIVING WITH HOME MADE CANDIES

I will be posting recipes of home made candies so anyone can start their business. if you know more please feel free to add your post! THESE RECIPES CAME FROM OTHER WEBSITES WHICH I COMPILED!



Pastillas de Leche

Ingredients

• 2 cups powdered milk
• 1 can condensed milk (300 ml)
• white sugar for rolling

Instructions

1. Gradually sift powdered milk in condensed milk. Mix and blend evenly, using spoon, then, knead with hand.
2. Set aside for 5-10 minutes before shaping into small balls. Roll on sugar. Wrap in cellophane.
3. VARIATIONS:
4. Pastillas de Nangka:
5. Add to basic recipe ? cup fresh, finely chopped nangka.
6. Mocca Pastillas:
7. Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ? cup boiling water. To the basic recipe, increase powdered milk by ? cup.
8. Pinipig Pastillas:
9. Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.


POLVORON


Ingredients:
• 4 cups of all purpose flour
• 2 cups powdered milk
• 1 1/2 cup melted butter
• 2 cups sugar


You will also need the following:
• Japanese paper or cellophane
• Polvoron Moulder


Instructions

1. Toast flour in a moderate heat.
2. Stir constantly to avoid burning
3. Remove the pan and transfer the mixture on a big bowl. -Add the powdered milk, toss for another 3-4 minutes. -Add sugar and melted butter. Mix well.

What to Do:

1. On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning.
2. Remove the pan and transfer the mixture on a big bowl.
3. Add the powdered milk, toss for another 3-4 minutes.
4. Add sugar and melted butter. Mix well.
5. Fill the mould with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
6. Place the polvoron in a airtight container, chill in the fridge until firm.
7. Carefully wrap the polvoron individually in japanese paper or cellophane.

Keep refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.