No-Cook Caramel Pastillas



- 1 14 ounces can dulce de leche- 2 1/2 cups powdered full cream milk I used Nido- 1/2 cup dry roasted peanuts chopped- 1/2 cup sugarEquipment- White paper cut into 1-1/2 inch squares- colored Japanese paper cut into 2-inch squares


'- In a large bowl, combine dulce de leche, full cream milk and peanuts. With a spoon, stir together until well-combined. Refrigerate for about 10 to 15 minutes to firm up a bit for easier handling.- Divide mixture into about 40 portions and roll each portion into logs of about 1-inch long. Roll pastillas in sugar until fully coated.- Wrap each pastillas with a piece of white paper (resulting into a "tube") and then wrap with the colored Japanese paper. Insert the sides of the Japanese paper into the white paper "tube" to completely seal pastillas.

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