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“this is a christmas time peruvian desert. its candylike looks make it all the better.”
1hr 10mins
16 balls

Ingredients Nutrition


  1. 1.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
  2. 2.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
  3. 3.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
  4. 4.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
  5. 5.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
  6. 6.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
  7. 7.Refrigerate overnight. Maná will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
  8. Serving Tips: There are many ways to serve maná. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the maná with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use maná as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.

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