Peanut butter yemas

Ingredients

• 1 cup. condensed milk
• 1/2 cup. crunchy peanut butter
• 5 egg yolks
• 2 tablespoons . butter
• 1 teaspoon. vanilla
• pinch of salt

Syrup ingredients:

• 1 cup. sugar
• 1/2 cup. water
• 1/4 teaspoon. cream of tartar

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Preparation

• Blend all of the ingredients, except for the vanilla, in a pan, preferably non-stick. Cook the mixture on very low heat, while constantly stirring with a spatula, until thick (about 20 minutes).
• Add the vanilla, then set aside to cool at room temperature, then in the refrigerator. The mixture will thicken further upon cooling.
• When cooled, form into 1 1/4" diameter balls with oiled hands and lay on greased and lined baking pans.
• Refrigerate again while preparing the syrup. Make the syrup by mixing all the ingredients in a saucepan. Stir on low heat to dissolve the sugar.
  
• When dissolved, bring the mixture to a gentle boil without stirring. Swirl the pan every now and then.
• Cook until thick and caramel coloured, for about 20 minutes. Test by dropping a small amount in ice cold water. It should instantly harden.
• Do not let it darken because it goes on cooking even after you take it off the heat.
• Use a food warmer to prevent it from setting while you work. Using a fork, take the yema balls and dip each into the hot syrup, then leave to harden on a greased non-stick sheet.
  
• When set, wrap in cellophane.

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