Home Nos Kushina Krioyo Ko'i lechi kayente – Antillean fudge
ko'i lechi di substance koi lechi kayente antillean recipe fudge jurino

Ko'i lechi kayente – Antillean fudge

door Linda Terrizzi

Ko'i lechi kayente is the Antillean version of fudge. This way of making ko'i lechi is a lot more laborious and precise than the version with powdered milk. You need to get the temperature of the sugar mixture just right for the candy to become soft and firm. Many people like this version better… and it also gives you more freedom: you can add all kinds of flavours, colors and decorations to it.

Today it has been exactly seven years since we put this recipe (as one of the first!) on the website. In honor of his 'birthday' we have completely renewed the article and provided it with useful tips. Enjoy!



Ko'i lechi di dust or kayente?

A real Antillean knows this candy under the name 'Ko'i lechi di Stof' (milk sweets from the stove). When we published the recipe seven years ago, Linda and I had a little disagreement about this name. She really couldn't do it.

I know: the candy is called that way and the name explains exactly what it means in Papiamentu. But 'dust' doesn't sound very good to a Dutch person (who doesn't know it's our word for stove). Candies with dust in them? Do not do it! ;)

For that reason I decided at the time to change the name a little bit to 'ko'i lechi kayente'. This name is therefore not very well known among the Antilleans, but it covers it just as well: “warm milk sweets”. Because this version is prepared HOT.

It is now 2019 and I think it is very funny to see that this self-invented name is popping up here and there on the internet. It's great that our recipes have so much influence and that this way we can transfer our kitchen to a new generation.



And whether you go for “our” ko'i lechi kayente, or the “official” ko'i lechi di fabric… in the end we all mean the same thing: delicious, Antillean fudge!

Ingredients:

  • 750 gr sugar
  • 1 can (397 ml) of condensed milk
  • 200 ml water
  • 250 ml of whole milk
  • 50 gr butter
  • The marrow of 1 vanilla pod
  • optional: a few drops of food coloring and / or almond essence

ko'i lechi di substance koi lechi kayente antillean recipe fudge jurinoPreparation Ko'i Lechi kayente

Line a baking pan or dish of 20x20cm with baking paper. Bring the condensed milk, whole milk and water to a boil. Scrape the marrow from the vanilla pod and then mix it with the sugar.

Then gradually add the sugar to the boiling milk. Finally add the butter to the mixture and stir well.

Boil the mass now until it reaches the “toffee stage” (between 115 and 118 degrees Celsius). a few drops of food coloring of essence and stir one last time. (!) Take the mass off the fire and let it cool to 50 degrees Celsius.



CAUTION: It is very important that you do not stir until the temperature has dropped below 50 degrees, to avoid too large sugar crystals!

When the mixture falls below 50 degrees, you can start stirring. Preferably use a wooden spoon for this. Stir the mixture vigorously and continue beating until the shine disappears. This will certainly take about 5 minutes!

Then pour the mixture into the baking tin and let it cool. The ko'i lechi will now harden. The sugar makes small crystals, but due to the low temperature, it no longer has time to crystallize completely. This is exactly what we are looking for!

Finally, cut the candy into pieces. Enjoy it with a cup of tea or coffee… or of course as a treat at a party. Enjoy your meal!

Recipe from our cookbook

This recipe can also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

the complete antillean kitchen cookbook jurino ignacio


Measure accurately

When making ko'i lechi kayente, the ingredients are cooked together. They must be heated to a certain point; It is best to measure this accurately to avoid disappointment. We therefore always recommend using a (sugar) thermometer when making ko'i lechi kayente. You can buy these for a few euros and they make your life a lot easier.

The thermometers can also be used to measure the oil / fat temperature when frying. In our opinion, an indispensable kitchen aid!

ko'i lechi di substance koi lechi kayente antillean recipe fudge jurino

Tips and variations

TIP: Do you have trouble with the crystallization of the sugar? Do you get too large crystals or does the ko'i lechi not want to harden easily? Then replace 100 grams of the sugar with 100 grams of glucose syrup. This ensures that the mass becomes very stable and the result more predictable.

TIP: Buy a thermometer. (No, really!) With this recipe, two temperatures are very important: the mass must boil to 118 degrees. And you should really only start knocking when the temperature drops below 50 degrees.

TIP: Instead of pouring the ko'i lechi into one large mould, you can also pour it into individual (ice cubes) moulds.

VARIATION: For a chocolate variant, you can add 2 tablespoons of cocoa to the (melted) butter that you last mix into the recipe.

VARIATION: With this recipe you can add all possible colors and flavors to adjust it to taste. But… don't add them until the end of cooking!

VARIATION: Some tasty flavors and their associated decoration:

  • vanilla essence (for when you don't have a vanilla stick!)
  • rum essence (decorated with soaked raisins)
  • pineapple essence (decorated with pineapple cubes)
  • coconut essence (decorated with grated coconut)
  • cocoa powder (decorated with chocolate chips)
  • cashew nuts
  • peanut butter

Also try

Do you love Antillean sweets? Then try our traditional panseiku (peanut candy)!


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Do you want to stay informed about our new recipes? Don't forget to follow us on FACEBOOK, PINTEREST of INSTAGRAM. Every day we post nice updates, news and tips that go with the recipes.

For the latest videos you can subscribe to us for free Youtube Channel.


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