Polvoron (Powdered Milk Candy)

I was chatting with my friend, Ida earlier and she asked me if I have a Polvoron recipe..."of course, I do" as I exclaimed with such excitement! I've been making this sweet treat since I was in grade school. My Tito Jess or my Lola Carmel and I would make this specialty candy during those lazy summer afternoons or on a rainy day.

The simple ingredients of this recipe calls for makes a delightful creamy and sweet dessert. Just enough to fill your instant cravings for milk and sugar...;-)

As an option, I made half of my milk candy drizzled with melted chocolate and Rice Crispies as an added retro touch...yummy!

This is a perfect creamy confectionery for gatherings...I've made this for my cousin's weddings, my sister-in-law's shower and even on my own Couples Shower last year...it's been a big hit!

Here's to you, Ida...enjoy!!!

Ingredients:
2 cups all purpose flour
2 cups powdered milk (I prefer the brand Nido...don't use non-fat Carnation Milk Powder...it will never come out right..it will be too loose)
3/4 cup sugar
1 cup butter (1/2 lb.), melted
1 tsp vanilla

Optional Ingredients:
Chopped Nuts (peanuts, cashews, pili etc.)
Rice Crispies
Pinipig (pounded glutinous rice...found in Philippine Stores)
Melted Chocolate or Peanut Butter Chocolate

Directions:
Brown flour in a large skillet in medium high heat. Stirring constantly until lightly browned (but not burned). Roughly about 15-20 minutes. Remove from heat. Transfer to a big mixing bowl. Immediately mix in powdered milk, sugar, butter and vanilla. Mix thoroughly with a pie crust cutter or a fork will do.

Then, you will need a polvoron molder. Philippine stores in the States might carry it. If not, you can always ask a friend coming back from the Philippines to get you one. I've inherited mine from my Lola Dida...It's a chocolate tablet molder my Lolo Ray invented and that's what I've been using to mold these milk candies. It works great! If you don't have a polvoron molder, a melon baller with a spring release will do, however, a smooth edge will never be achieved. So, then pack and mold. This recipe can be halved, doubled, tripled or quadrupled! This recipe alone yielded 2 1/2 dozens (it depends on the size of your mold).

Wrap each milk candy with Japanese rice paper or a gift tissue paper cut into small squares. Store in an airtight container. If adding melted chocolate, refrigerate polvoron candies first before dipping or drizzling chocolate over them.