Among the most original desserts, today it is time to talk about the charamuscas. Which are characterized by their mummy or skull shape. Thus, they refer to one of the main attractions of the state of Guanajuato.
Basically, the Charamuscas are a butter and piloncillo sweet, which after boiling is molded. Although it must be done quickly. Because when the caramel cools, it is impossible to manipulate it.
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Before it was given the shape of a twisted churro, afterwards they began to make figures of mummies or quixotes.
Although it is a well-known sweet in Guanajuato, its origin is uncertain and several states attribute it to them. For example, in Jalisco, where the figures are shaped like charros. Other states that also make charamuscas are Aguascalientes, Zacatecas and San Luis Potosí. Charamuscas can also sometimes contain nuts.
Its origin is also said to date back to the colonial era, when sugar was introduced. By the middle of the 20th century, they were already a success.
Charamuscas for you and your family
If you dare to make some charamuscas, here is the recipe. You will only need the following ingredients:
- 2 cups grated piloncillo
- 3 tablespoons of butter
- 2 cups of sugar
- 2 tablespoons of chopped walnut
First, simmer a saucepan with water, sugar, butter, and brown sugar. Then let them dissolve. But mix with a wooden spoon so they don’t stick. Also note that it does not burn. It takes about 7 minutes to be ready. Once a paste forms, remove from heat and wait for it to cool up a bit.
When it’s at the right temperature to avoid burning yourself, start handling it. This is when you will put your craft skills to work. Whether you want to start shaping it churro or dare to make a skull. In the case of the first, you can fill it with walnuts.
Or, you can pour the caramel into a mold, sprinkle the walnut and fold it. Let your creativity fly!
Note: You can grease your hands with a little butter to make it easier for you to mold them.
Keep a sweet taste in your mouth with the charamuscas and other traditional Guanajuato desserts.
COVER PHOTO: EL SOL DE PUEBLA
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