Something ancient and traditional in Chile is Egg Yolk Bonbons or “Huevo mol”; it is said that during colonial times, the nuns prepared this egg yolk curd. It seems entirely plausible since it is an excellent way to preserve and use the yolks if you utilize the whites for meringue.
A must for many Chilean cakes. The only difficulty of this recipe is finding the right consistency. Like with jams, the easiest thing is to have a plate in the freezer, and when you want to test the consistency, put a teaspoon of the mixture on the plate, wait a couple of minutes, and test.
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Huevo Mol Egg Yolk Candy
A Chilean classic.
- Total Time: 1 hour
- Yield: 2 cups
Ingredients
Units
- 6 egg yolks
- 250 g granulated sugar
- 3 tablespoons of water
- 1 teaspoon vanilla
- almond flour (peeled and ground almonds) if desired to make the bonbons or cover a cake
Instructions
- In a large bowl, lightly beat the egg yolks with the vanilla until frothy, 1 minute.
- In a small saucepan, mix the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and boil for a few minutes. You want a thick syrup (220F/105C).
- Meanwhile, set a pot with enough water to cover the bottom (about 3 cm) and bring it to a boil.
- Add the syrup in a continuous thread on the yolks and beat with a hand whisk to incorporate all the syrup. Place the bowl over the pot of boiling water and cook in a double boiler for 5-8 minutes more, stirring with a whisk always. Test for consistency should be like glue.
- Storage in clean jars and let cool. Use cold and keep refrigerated.
- If you want to use it to cover a cake, mix the cold egg yolk curd with almond flour until you have a paste that is easy to spread.
- If you wish to make bonbons add more almond flour until you can shape and roll in powdered sugar or more almonds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stove
- Cuisine: Chilean
Hi Pilar,
I LOVE your blog!
I tried this recipe today and although it tastes amazing, it is very “sugary”. I can chew the sugar in it 🙁
Do you know where the problem is? Not sure if I put too much in it, or if I overcooked the whole thing.
Hi, Mary, it should be smooth in the mouth, so the crystallization is wrong. Did you have trouble making the syrup? Also, temperatures are key to success in this recipe. I’m sorry, it didn’t work.
I guess I over heated the syrup and then overcooked the whole mix.
Will try again and I will let you know how it goes.
Thank you!!
I’m sorry Mary. Let me know if you have any other questions.
Hola Pilar,
I am so excited to have found your website. My mom is Chilena and since my abuelita passed away there are many recipes we did not get a chance to learn. Now with your recipes we will have the opportunity to eat all of these delicious specialties once again!
Thank you!!!!!
Wonderful Jacqueline. So glad to be able to help.