Few recipes are as easy to make or as reminiscent of our childhoods as ice candy. This sweet, cold piece of heaven made with various kinds of juices, flavorings or sweeteners was once readily available in every sari-sari store, in flavors ranging from ube to sweet corn to mango. But none was quite as popular as chocolate ice candy. For some who have tried to make this at home, it can be as simple as freezing a batch of Milo—but this recipe makes use of cocoa powder and sweetened condensed milk, with flour to thicken the mixture slightly. This more sophisticated recipe will require a bit more patience because you’ll be boiling it up, but you will be rewarded with a richer taste and texture that will satisfy both adults and children. Feeling nostalgic? The cocoa can readily be substituted with Milo or Ovaltine, for that taste of the past.
- 1 standard casserole of water approx 6L
- 1 big condensed milk
- ¼ kilo cocoa or you can convert into Milo or Ovaltine (more expensive)
- 1 kilo brown sugar
- 50+ pcs. Ice candy cellophane “Ice Candy wrapper”
- ¼ kilo of flour for thickening purposes
- Boil the water in casserole.
- In separate bowl, mix the cocoa powder (note: Use hot water), don’t put it yet into the caserole.
- Mix the thickening flour in separate bowl (note: use cold water).
- Put the brown sugar into the boiling water.
- Stir continuously while boiling.
- Add the mixed flour and cocoa to the boiling water in caserole.
- On low heat, add the condensed milk, it may overflow.
- Taste it. you may more ingredients if needed depending on your taste.
- Let it cool before packaging.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More