1 cup of mexerica juice
2 cups of sugar
1 cup of water
10 eggs
5 egg whites
1 cup of mexerica juice
2 cups of sugar
1 cup of water
10 eggs
5 egg whites
Dissolve the sugar and water, then bring to a boil
Simmer until the mixture forms a fine thread
Mix the beaten eggs, egg whites, and mexerica juice until smooth
Gently pour this mixture into the boiling syrup without stirring
Do not stir and cook until small balls form and the syrup returns to a boil
Remove from heat with a skimmer, being careful not to break up the fudge
Serve in compote dish, hot or cold.
