How to Make Homemade Candy
I remembered when I was a kid, Mom would make homemade candies from milk. In the Philippines, they are called “polvoron” and it was fun helping Mom mold them and wrap them in colored Japanese paper. Now that my kids are bigger, I am doing the same milk candies I learned from Mom.
The ingredients for this homemade candy are cheap and available in the local supermarket. The basic ingredients are all-purpose flour, powdered milk, butter or margarine, and sugar. My “polvoron” may not compete with premium “polvoron” from a popular bakeshop but mine will surely make your little ones delighted and full.
This recipe is good for a start, but when you think you’ve done it perfectly, you can make more “polvoron” by increasing the proportion given.
You will need 2 cups of all-purpose flour, 1 cup of powdered milk, 3/4 cup melted butter or margarine, and 1 cup fine sugar.
Prepare the following material before cooking:
1. Wooden stick or spoon but stainless frying spoon or turner will do
2. Measuring cups
3. Cooking pan or wok
4. Strainer for sifting the toasted flour
5. Mixing bowl
6. Round or oblong molder
8. Japanese paper or colored cellophane
Here’s an easy step-by-step procedure to make your “polvoron”.
1. Heat your pan in moderate fire and toast the flour until light brown. Stir continuously while toasting so that the flour won’t be burnt. The key is at the tip of your nose: when you smell the sweet aroma of the toasted flour, then it’s time to remove the flour from pan and let cool.
2. When the flour cooled down, strain it into the mixing bowl. Uncooked flour will be left in the strainer and you can return it to the pan and toast it. Crush the uncooked flour while toasting to ensure that they get cooked.
3. Add in the powdered milk and sugar. Toss for at least 2 minutes.
4. Pour in the melted butter or margarine. Mix well using the wooden stick or spoon.
5. Before using the molder, spread a little butter or olive oil around so that the mixture will not stick to it.
6. Fill the mold with the mixture, press hard and release. Your milk candy should be firm if it’s loose then re-mold and press harder. Kids will have fun doing this. Mold. Press. Release.
7. Wrap the molded “polvoron” in Japanese paper or cellophane.
8. Refrigerate for 30 minutes or more and your “polvoron” will be firmer when served.
For variations, you can add in one (1) cup of any one of these ingredients for a flavorful and more nutritious dessert or snack. However, if your mixture seems loose, add a bit of melted butter or margarine until you get the desired result.
• raw roasted and crushed peanut
• roasted and crushed “pinipig” or rice flakes
• crushed cookies and cream biscuit
“Polvoron” can be consumed within a week and will last longer when refrigerated.