Tejas are a traditional confection from the Ica region of Peru (also well know for its pisco and the Nazca lines). Tejas have a candy center made with manjar blanco (dulce de leche) and dried fruit or nuts. They are typically dipped in fondant. These tejas are dipped in white chocolate, a faster and equally delicious option.
- 2 cups dulce de leche
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 cups white chocolate chips, or chopped white chocolate
- 1 tablespoon vegetable shortening
- 12-15 pitted prunes, cut into halves
- 1 cup macademia nuts
- Place the dulce de leche and butter in a very heavy pot.
- Heat over low to medium heat, stirring constantly, until candy reaches 210 degree fahrenheit on a candy thermometer.
- Remove from heat, stir in vanilla, and let cool overnight in the refrigerator.
- Use a melon baller to scoop small balls of the candy, then shape them with your hands into a cylinder. Press a couple of macademia nuts and half of a prune into the top of each. Place candies in the freezer while you prepare the chocolate.
- Bring an inch of water to a boil in a saucepan. Place the white chocolate chips in a heat proof bowl that fits over the top of the saucepan without touching the water (or use a double boiler). Place the bowl over the water and turn off the heat.
- Stir the chips until they are melted.
- Dip the candies with the nuts and prune in the chocolate, and place in the refrigerator to harden. Keep melted chocolate warm by leaving the bowl over the pot of hot water.
- Once chocolate has set, dip the candies a second time. Chill until firm.
- Wrap candies in foil, then in white papers cut with a fringe.
- Store candies in the refrigerator, in an airtight container. Serve at room temperature.