Combine all of the ingredients and cook over high heat until the mixture boils, stirring consistently.
Reduce heat to low and continue cooking until the mixture reaches a caramel consistency.
When cooked, form into balls.
Yields 25-30 candies.
By Lupe C. Reyes
Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.