On my pastillas de leche post two weeks ago, a reader (thanks, Neil!), was kind enough to share his no-cook version which uses condensed milk and full cream milk. Pastillas without the cook time? I was duly intrigued. These milk candies are my favorite treats and if I can enjoy a batch with less work, I am all for it.
Unfortunately, the weekend I decided to try Neil’s recipe, I didn’t have condensed milk on hand. Fortunately, I did find deep in the pantry a lone can of dulce de leche which I meant to use for something and have totally forgotten. This should work, I thought. Afterall, dulce de leche is nothing more but sweetened milk that’s slowly heated until it changes color and flavor. And work it did! The resulting no-cook caramel pastillas were delicious beyond my expectations. They were soft and silky and absolutely amazing. The chopped peanuts I added didn’t hurt either as they gave the otherwise chewy candies a delightful crunch. My peeps, you need to try these caramel pastillas ASAP, like, right now. Super easy to make, they can be a fun kitchen activity for the whole family. Enjoy!
- 1 (14 ounces) can dulce de leche
- 2½ cups powdered full cream milk ( I used Nido)
- ½ cup dry roasted peanuts, chopped
- ½ cup sugar
- White paper, cut into 1-1/2 inch squares
- colored Japanese paper, cut into 2-inch squares
- In a large bowl, combine dulce de leche, full cream milk and peanuts. With a spoon, stir together until well-combined. Refrigerate for about 10 to 15 minutes to firm up a bit for easier handling.
- Divide mixture into about 40 portions and roll each portion into logs of about 1-inch long. Roll pastillas in sugar until fully coated.
- Wrap each pastillas with a piece of white paper (resulting into a "tube") and then wrap with the colored Japanese paper. Insert the sides of the Japanese paper into the white paper "tube" to completely seal pastillas.
Food and Tools You Might Need for this Recipe (Disclaimer: Affiliate Links)
Edukit Cello Sheets 8.5 x 11.7 ” 100 Pack 8 Assorted Colors