Helena Gómez

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Helena Gómez

Calaveritas de Amaranto

Name: Calaveritas de Amaranto
Prep time: 25 min
Cook time: 25 min
Yield: 10
Cuisine: Internacional
Ingredients: 800 milliliters Water; 500 grams piloncillo; 2 tablespoons vinegar; 400 grams amaranth; M&Ms; ramekins, in the shape of a skull

25 mins

Low

4 comments

Helena Gómez

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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

Ingredients

10 portions

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800 milliliters Water
500 grams piloncillo
2 tablespoons vinegar
400 grams amaranth
M&Ms
ramekins, in the shape of a skull

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.

TIPS

If the mixture cools, put on a little fire to soften it.

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Calaveritas de Amaranto

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (4)

Salvador Ocaña Camargo

22/09/2016 15:30:30

Salvador Ocaña Camargo sustituir el cazo de cobre ¿ Si no se tiene cazo de cobre en que otra cosa se puede hacer ? y ¿ como se engrasan los moldes de calaveras ?