Sugar Free Peruvian Candy Recipe – Besos de Moza

Peruvian candy is a delicious treat. Most of the candies are fairly simple to make, but many are loaded with sugar content. If you are eating sugar-free due to a health condition or a life change, then you probably haven’t enjoyed the tasty Peruvian candies that many have tasted before. Luckily, you can make a delicious Peruvian treat that is sugar-free and just as tasty as ever before. The Besos de Moza is one Peruvian candy that is both gorgeous and delectable. Here is how you make it.

Getting the Ingredients

Before you begin, you need to gather all the necessary ingredients for your candy making fun. You will only need a few things for this delicious treat, and you should note that there are several different options for sugar-free sweeteners. In this recipe, we will be using a one-to-one sugar-free substitution to make the recipe easier to read, understand, and cook.

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Here are the ingredients you will need:

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Sugar Free Peruvian Candy Recipe
Author: 
Recipe type: Candy treat
Cuisine: Peruvian treat
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Beos de moza is a Peruvian candy is a delicious treat. Most of the candies are fairly simple to make, you can make a delicious Peruvian treat that is sugar-free and just as tasty as ever before. The Besos de Moza is one Peruvian candy that is both gorgeous and delectable.
Ingredients
  • 1 ½ cups of Splenda
  • ½ Tablespoons of unflavored gelatin
  • 12 oz of semisweet chocolate
  • 24 round shaped vanilla cookies
  • 6 egg whites (room temperature)
Instructions
  1. To start off the cooking of the treat, you need to first take the 12 ounces of semisweet chocolate and crush it into small pieces. If you want, you can also use semisweet chocolate chips. Once you have the chocolate prepared, you’re going to melt the chocolate in a water bath, which is similar to using a double boiler. You should keep the chocolate warm while finishing the rest, but be sure not to burn the chocolate by overheating it. This is a delicate process.
  2. Now that your chocolate is melting grab your gelatin and combine it with ¼ cup of cold water. Allow the gelatin to dissolve just a bit before putting it over a water bath as well to dissolve completely. Use low heat to do this, and set it aside once it is completely dissolved.
  3. Next, you can grab an electric mixer and start combining your egg whites with the Splenda before placing this mixture over a water bath as well. As it warms, use a whisk to dissolve the sweetener completely and allow the egg whites to warm. You should never do this portion over direct heat because you do not want the egg whites to cook. You want them to turn into the the meringue, which will be used for the cookies and chocolate later. Now, you can take your mixer and beat it on a high speed until the meringue is shiny and smooth. Mix in your melted gelatin and beat everything together while it is still warm to ensure a smooth combination. The meringue needs to cool and be firm.
  4. Some people prefer to use a mold for this portion, but if you don’t have one, don’t worry. You can still make the tasty treat without a mold. If you don’t have a mold, all you need to do is place the round vanilla cookies on a cooling rack on your counter or over a baking tray to avoid making a mess. By using a piping bag, place just a dollop of the meringue on each of the cookies, making them about an inch to an inch and a half high. Carefully, pour the melted chocolate over the meringue until no white shows and everything is covered. Even though the excess chocolate will drip below, you can easily scoop it up and enjoy it. You should refrigerate the treats until the chocolate on top is hardened.

 

You should note that Splenda is usually sold in a bag, and it is a one-to-one sweetener substitution that is safe for those with health conditions or those on a sugar-free diet. This means you will not be struggling to understand the recipe, and it can be used as either a sugar recipe or a sugar-free option. You can find a vegan version here.

Creating the Treat

To start off the cooking of the treat, you need to first take the 12 ounces of semisweet chocolate and crush it into small pieces. If you want, you can also use semisweet chocolate chips. Once you have the chocolate prepared, you’re going to melt the chocolate in a water bath, which is similar to using a double boiler. You should keep the chocolate warm while finishing the rest, but be sure not to burn the chocolate by overheating it. This is a delicate process.

Now that your chocolate is melting grab your gelatin and combine it with ¼ cup of cold water. Allow the gelatin to dissolve just a bit before putting it over a water bath as well to dissolve completely. Use low heat to do this, and set it aside once it is completely dissolved.

Next, you can grab an electric mixer and start combining your egg whites with the Splenda before placing this mixture over a water bath as well. As it warms, use a whisk to dissolve the sweetener completely and allow the egg whites to warm. You should never do this portion over direct heat because you do not want the egg whites to cook. You want them to turn into the the meringue, which will be used for the cookies and chocolate later. Now, you can take your mixer and beat it on a high speed until the meringue is shiny and smooth. Mix in your melted gelatin and beat everything together while it is still warm to ensure a smooth combination. The meringue needs to cool and be firm.

Some people prefer to use a mold for this portion, but if you don’t have one, don’t worry. You can still make the tasty treat without a mold. If you don’t have a mold, all you need to do is place the round vanilla cookies on a cooling rack on your counter or over a baking tray to avoid making a mess. By using a piping bag, place just a dollop of the meringue on each of the cookies, making them about an inch to an inch and a half high. Carefully, pour the melted chocolate over the meringue until no white shows and everything is covered. Even though the excess chocolate will drip below, you can easily scoop it up and enjoy it. You should refrigerate the treats until the chocolate on top is hardened.

Enjoying the Treats

While you can enjoy these treats at any time, they are best served when fresh. You can easily store these in the refrigerator for a few days, keeping them cool. However, after a few days, if they are not eaten, you should throw them out because of the eggs inside the meringue. These are great for party snacks or for tea parties at home. Remember to let them sit long enough in the fridge in order to set the chocolate and allow it to harden up before serving. The chocolate should have a slight crunch when bitten into, but the meringue should be chewy.

Conclusion

If you love delicious treats, especially Peruvian candy, but you cannot have sugar, then you can easily use Splenda to create a delicious, but sugar free treat for yourself. These Peruvian candies are simple to make, and they are light, tasty treats that you will love to enjoy to share or enjoy on your own. They are made from simple ingredients, and the process doesn’t require you to turn on the oven. The delectable treat is crunchy and chewy at the same time, and even with the sugar free option, it is still a tasty way to enjoy these Peruvian candies.

 

 

Bio
My name is Craig and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can’t get a hold of me I am probably out at a restaurant or in the kitchen!

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