A traditional confection from the Ica region of Peru, Tejas are a sweet mix of moulded dulce de leche and dried fruit or nuts dipped in a chocolate fondant. This recipe uses melted white chocolate for a faster but equally delicious version. Wrap your finished Tejas in a small clear wrapping and tie with a nice bow to make the perfect gift this Valentine’s Day.
Please note – this recipe requires ingredients to be prepared and left to set in the refrigerator overnight.
- Prep: 15 minutes
- Cook: 1 hour
- Total time: 1 hour, 15 minutes
- Recipe serves: 6 (makes approx 24 tejas candies)
- 475ml Dulce de leche
- 2 tbsp Butter
- 1 tsp Vanilla
- 220g White chocolate chops or chopped white chocolate
- 12-15 Pitted prunes, cut in halves
- 100g Macademia nuts
- Add dulce de leche and butter to a pan. Place over low/medium heat, stirring until thickens.
- Remove from heat, stir in vanilla.
- Leave to cool overnight in the refrigerator.
- Scoop out small balls of the mixture and shape in hands to a cylindrical shape.
- Press 2/3 macadamia nuts and half a prune into the top of each. Place in the freezer.
- Bring an inch of water to the boil in a saucepan. Pour white chocolate chips into a heat-proof bowl. Turn off heat and balance heat-proof bowl on top of saucepan.
- Stir white chocolate chips until melted.
- Remove candies from freezer and dip in the melted chocolate. (Use only half the chocolate).
- Place candies in refrigerator to harden. Keep chocolate warm by placing bowl over saucepan of warm water.
- When chocolate has set on candies, dip in melted chocolate for a second time.
- Return to fridge to chill and set firm.
Wrap candies in clear plastic wrapping paper and tie with a red bow for the perfect Valentine’s Day gift.