Makes: 24 candies
Preparation Time: 2 hours
Level: Difficult
INGREDIENTS
- 12 EGG YOLKS
- 4½ CUPS SUGAR
PREPARATION
Strain the egg yolks. Make a thread-stage syrup with 3 cups of sugar and 1¾ cup of water. Pour gently over egg yolks, whisking constantly, so it won’t coagulate. Cook over low heat in a non-stick pan, stirring until blended and pulling away from the bottom. Place in a baking pan and allow to cool. Take it to the fridge for 2 hours, to set. Mold little ball with the mixture and take it again to the fridge, to set. Prepare the syrup: make a syrup with 1½ cup of sugar and ½ cup of water. When reduced by half, cook for 5 more minutes and take away from the heat. Coat the balls quickly with the syrup and place over a greased marble countertop. Allow to cool and serve.
