Ingredients Jump to Instructions ↓

  1. 250g ground walnut s

  2. 2 cans (395g each) sweetened condensed milk

  3. 1/2 tablespoon cocoa powder

  4. 1 tablespoon unsalted butter , room temperature

  5. 3 egg s

  6. 3 egg yolks Decoration: walnut s cut in

  7. 4 pieces - for this recipe I used

  8. 180g walnuts fondant* edible golden glitter clear spirit - I used cachaça

Instructions Jump to Ingredients ↑

  1. Place all the ground walnuts, condensed milk, cocoa powder, butter, eggs and egg yolks in a large saucepan. Mix well. Cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture gets thick, remove from heat. Pour into a large greased plate and set aside to cool. Don’t use it unless it’s completely cool. Grease your hands with a little butter and grab small portions of the mixture. Form into small “sausages”, about 3.5cm long and 2cm thick. Set aside. Place the fondant in a glass bowl and set over gently simmering water and until it’s melted – keep it warm otherwise it will harden again. Very carefully, drop each “sausage” into the fondant and remove quickly, covering it completely. Place over waxed paper. Place a ¼ walnut over each candy – you need to be quick and do this while the fondant is still soft. Place the camafeus in paper cases. I painted each ¼ walnut before using them: place some edible golden glitter in a very small bowl and add a few drops of clear spirit to dissolve the powder. Mix until a thin paste forms. Using a small paintbrush, paint each ¼ walnut and place on waxed paper. Set aside to dry for at least 2 hours.


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