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