Mana Del Peru Recipes

Steps:

• 1.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
• 2.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
• 3.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
• 4.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
• 5.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
• 6.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
• 7.Refrigerate overnight. Maná will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
• Serving Tips: There are many ways to serve maná. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the maná with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use maná as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.

Steps:

• Makes 24 soft scone bisquits.
• Use ice cream scooper.
• to pour out to the circle.
• size of a 2/3 cup scooper.
• Bake 12 minutes at.
• 375 Degrees.
• Enjoy.