Tejas

Pair the pecans.Match 32 broad pecan halves into sixteen pairs. Lay one half from each pair on baking paper and divide the 250 g thick manjar among them. Place matching halves on top and round the exposed caramel sides with a clean small spatula. Each oval centre sits upright, and the caramel does not run out at the side. Use a clean work surface and fresh nuts.

Firm up the centres.Transfer the sixteen centres to the refrigerator at 4 °C or below for 30 minutes; leave space between pieces so the caramel firms evenly. The ovals can be lifted with a fork without deforming.

Dissolve the fondant sugars.Put all 250 g sugar, 60 g glucose syrup and 60 ml water into a small heavy saucepan. Heat gently while stirring only until dissolved, then wash stray crystals from the pan wall with a brush dipped into the separately measured 10 ml water. No visible grains remain in the syrup, and the sides are free from dry crystals. Hot sugar causes severe burns; keep hands and children clear.

Boil to soft-ball stage.Raise the heat and boil without further stirring for about 12 minutes until a sugar thermometer reads 114 °C. Remove the saucepan immediately from the heat. The syrup is clear, bubbles are thicker, and the thermometer reads exactly 114 °C. Never test boiling syrup with fingers or taste it hot.

Beat the white fondant.Pour the syrup into a heatproof bowl, allow it to fall in temperature for 10 minutes, then stir firmly with a wooden spoon for about 8 minutes until it turns opaque white and thickens. The transparent syrup becomes smooth, white and creamy rather than grainy. Handle the bowl with protection; residual sugar heat can burn.

Rewarm for dipping.Rest the fondant 15 minutes until it is spreadable; gently warm the bowl over barely simmering water for about 8 minutes until the fondant reaches 38–40 °C and coats a spoon. Do not add extra water. A ribbon drops slowly from the spoon and leaves an opaque layer on the back. Keep the water below the bowl and avoid steam burns.

Coat the centres.Using two forks, dip each chilled pecan-and-manjar centre in the warm fondant, let surplus drain and set it back on baking paper. Work carefully while the coating remains fluid. A thin, opaque white shell completely covers each centre with no exposed caramel.

Let shells set.Leave the pieces on baking paper for about 30 minutes in a cool, clean place until the fondant shell is dry to a light touch. Transfer to paper cases. The outside is dry and can be lifted without leaving a white smear. Avoid warm, humid conditions; refrigerate promptly if the dairy filling needs chilling.