Do you like amaranth? These calaveritas are a different option to traditional sugar to honor the deceased with a very Mexican touch.
Learn more about Helena Gómez
Ingredients10 portions
Preparation
In a copper saucepan, add the water, the vinegar and the piloncillo.
Put over medium heat until it forms a caramel consistency.
Remove from the heat and add the amaranth and mix well.
Grease the molds so that the amaranth does not stick.
Fill the skull molds.
Decorate with lunettes to make the eyes.
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