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Amaranth skulls

Helena Gómez

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Helena Gómez

Amaranth Skulls

Name: Amaranth Skulls
Prep time: 25 min
Cook time: 25 min
Yield: 10
Cuisine: Mexicana
Ingredients: 800 milliliters Water; 500 grams piloncillo; 2 tablespoons vinegar; 400 grams amaranth; colored candies

25 mins

Low

4 comments

Helena Gómez

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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

Ingredients

10 portions

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800 milliliters Water
500 grams piloncillo
2 tablespoons vinegar
400 grams amaranth
colored candies

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.

TIPS

If the mixture cools, put on the heat for a little while to soften it.

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Amaranth Skulls

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

Energy

195.9

kcal

9.8%

Carbohydrate, by difference

43.4

14.47%

Protein

3.2

6.4%

Total lipid (fat)

1.6

2.46%

100

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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 ?