This time we will not talk about the most sophisticated sweets, those that we are served sitting in restaurants; we will talk about the great variety of popular Dominican candy and "dulces" typical of the Dominican Republic you can find in grocery stores or roadside stands.
On the counter of any colmado (grocery store) in the country, you can see pots full of different types of hard candies that visitors can try, and here I share with you the Dominican candies that can be made at home.
Unlike the common dulce de leche in Argentina and South America, this is our favorite dulce de leche, with a solid consistency and served in squares. There is nothing like a "dulcito" to complete a meal.
These caramel and peanut or sesame (sesame) candies are my favorite candy from colmados, and you'll be surprised how easy they are to make at home in just a few steps. They are worth a try.
These rich, chewy, tart, and sweet tamarind balls are kids' favorites. Make these uncomplicated sweets at home.
This is a tasty mixture of honey and coconut and, depending on the region, ginger and molasses are also added to the preparation. The dark color of jalao will vary depending on the color of the honey, and whether it contains molasses.
These gorgeous coconut candy lollipops covered with hard candy - sometimes mistakenly called palitos de coco - are schoolchildren's favorite.
Suspiritos are, in my opinion, an excellent choice for serving at buffets, but simple and inexpensive and with ingredients that can be found even in colmados.
Guava is a wonderful fruit, and this guava candy, or guava paste, is one of our favorite ways to consume it. It's perfect to close the meal on a high note.
Dulce en almíbar (fruit in spiced syrup)
In tropical countries like ours, there is a vast variety of fruits available all year round, and one of our favorite ways to enjoy them is in these traditional Dominican dulces recipes. You can find these fruits with spiced syrup - cloves, cinnamon, and others - at roadside stands around the country, or make them at home.
Dominican cherries are not yet commercially available in the country, but when we find them, we love them in jugo de cereza or this delicious chilled dessert of acerolas in syrup with spices.
Technically, tomato is a fruit, so we shouldn't be surprised that we've also turned it into a popular dessert. With a slightly acidic flavor, a lovely combination of spices, and a pleasant texture, you can't miss it.
This is my favorite example of "tierra adentro" cuisine, cashews are only found in some regions of the country and are seldom commercialized on a large scale. We almost always buy this jam at roadside stands, but if you have some cashews on hand, get your pot and go ahead and make it.
We most commonly consume papaya in batida de lechosa, or the fruit as a snack or breakfast, but this rich unripe lechosa sweet in syrup is an exciting option, although less common than other dulces en almíbar.
Tayota -chayote- is very popular in our country because it is a vegetable that grows in the country, and it is economical and versatile, but many people do not know that there is a traditional tayota dessert in syrup, and once you try it you will see that it is worth making it.
One of our most unusual sweets, mala raba combines guava, ripe plantain, and sweet potato in a rich sweet syrup of which we present two versions. Try it, and you will see that it will delight your palate.
Thanks to the abundance of guava in the country, we can enjoy it not only in guava juice, but also in guava desserts, such as these simple guava shells.
Dominican creole dulces with milk
Dulces with milk and fruits brighten up our days with the unique combination of milk and local fruits. When we travel to the countryside it is not unusual to stop halfway to buy a few pots of candy and bring them home. With these recipes, you can also make it yourself if you have the ingredients and a little time.
Aside from the Dominican dulce de leche mentioned above, this decadent pineapple dulce de leche combines sweet and sour flavors in a tasty dessert that delights.
One of our favorite dulces, available everywhere, can be made with dried coconut, or in a sweet version with tender coconut, and everyone has a favorite.
Created to take advantage of sour or curdled milk, it is so popular that we have invented a method to imitate the original version, and some have raisins, and even prunes.
One of our simplest desserts, this rich and creamy sweet potato, coconut milk, and raisin pudding is always welcome at the table.
These are some of our simplest and most popular cookies, which you can find just about anywhere in the country. Heat up the oven, and try making them at home.
Coconete, or as some call it, conconete, are coconut cookies with a dark color and intense coconut flavor that we prefer to accompany with a drink as a snack.
These mantecaditos can be found in colmados and supermarkets, and are the most popular cookies in our country. They are easy to make and have a few simple ingredients.
What are your favorites, let me know in the comments.