Steps
- Mix 10 egg yolks with 397g of sweetened condensed milk. Cook in a nonstick pan over low heat, stirring and scraping continuously, until thick enough to hold its shape.
- Cool completely, then roll into 1in / 2.5cm balls.
- Combine 1 cup of sugar, ½ cup of water, and 1 tablespoon of distilled white vinegar in a saucepan. Stir until dissolved, then boil over medium heat until amber, swirling occasionally.
- Dip the balls individually in the caramel. Lift out with a fork, let excess drip off, and place on a nonstick baking sheet. Cool until the shells set.