Egg Yolk Candy aka Yemas de Santa Teresa

Ingredients:

8-12 egg yolks (leftover from Angel Food cake recipe)

1/2 cup water

200g sugar

1 stick cinnamon

1/2 lemon rind peel

Powdered sugar ~ dusting

100g granulated sugar

Directions/Instructions:

1. Put 10 spoonfuls of water, sugar, lemon rind, and cinnamon stick in a saucepan. Heat and simmer on very low heat. Remove the cinnamon and lemon rind when the syrup thickens (245-250 degrees F).
2. Beat the egg yolks lightly in another bowl, pour them through a fine sieve, and slowly add the syrup. Stir the mixture constantly, then return it to the heat, reduce it, and continue stirring until it no longer sticks to the saucepan. Do not boil, as the egg yolks will curdle.
3. Put the mixture in a dish and let it cool. Work the mixture into a long, thick rope and dust it with icing sugar.
4. Cut it into 24 equal pieces. Shape the small dough with your hands, roll it in more sugar, and put it on paper doilies. You can also decorate them with morello cherries or any other decoration.