Terrie’s Sayote Papaya Custard Fudge & Lollipop

Procedure:

Preheat oven 350F.

  1. In a sauce pan, combine grated sayote & grated green papaya with 1 cup fresh milk. Let simmer over slow-medium heat for 3-5 mins. Drain then set aside.
  2. Combine all purpose flour, salt, vanilla powder and grated cheese. Set aside.
  3. In a stainless mixing bowl, cream butter using electric mixer from slow-medium to high speed. Add brown sugar and continue beating until well blended.
  4. Stir in sayote-papaya mixture then add eggs, one at a time, beating well after each addition.
  5. Gradually stir in flour mixture and condensed milk. Mix well.
  6. Spread into a greased rectangular 16 x 12 x 1 ½ inch baking pan, lined with bake paper or aluminum foil.
  7. Top with cashew nuts or peanuts (if desired).
  8. Bake for 45 minutes or until done. Let it cool.
  9. Cut into bars, or using a cookie cutter cut into fun shapes. Insert a Popsicle stick for a lollipop effect. Wrap in Christmas bags.