--- title: "Traditional Chilean San Estanislao: Almond & Dulce de Leche Fudge Recipe" description: "San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era." url: https://www.chileanfoodrecipes.com/san-estanislao-sweets-recipe/ date: 2023-12-18 modified: 2026-06-15 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-San-Estanislao-Sweets-Recipe.jpg categories: ["Desserts"] tags: ["Desserts"] type: post lang: en --- # Traditional Chilean San Estanislao: Almond & Dulce de Leche Fudge Recipe (https://comidaschilenas.com/receta-de-dulces-san-estanislao-para-fiestas-especiales-y-navidad/) !(https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-San-Estanislao-Sweets-Recipe.jpg)*Chilean San Estanislao Sweets Recipe* San Estanislao are traditional Chilean sweets — bars of almond paste and dulce de leche covered in white sugar icing and colorful sprinkles. They originated in colonial-era convents and are traditionally served at weddings, Christmas, and special celebrations. The recipe yields 6 servings and takes about 90 minutes to prepare. ## Nutrition Fact Each serving of San Estanislao sweets contains approximately 300 kcal, 42 g of carbohydrates (including 38 g of sugar), 14 g of fat, 6 g of protein, 210 mg of cholesterol, and 85 mg of sodium. (*) (*) Estimated values based on a standard serving of two 4×4 cm squares. ## How to Make San Estanislao Sweets Preparing San Estanislao requires cooking condensed milk to make ‘manjar blanco’ (dulce de leche), combined with almonds and egg yolks, and finally covered with icing and colorful sprinkles. **Prep Time:** 30 minutes **Cook Time:** 60 minutes **Servings:** 6 people ### Ingredients - 300 g of ground almonds - 150 g of powdered sugar - 30 g of salted butter - 6 egg yolks - 1 can of condensed milk - 1 teaspoon of egg white - Colorful sprinkles ### Instructions 1. Place the can of condensed milk (without the label) in a large pot filled with cold water, ensuring it is submerged. Cook over medium heat with the pot covered for 1 hour from the time the water starts boiling, adding more water if necessary. Cool without removing from the water. 2. Line the inside of a 20 x 20 cm square dish with kitchen paper and moisten lightly so it adheres. In a small pot, mix the condensed milk with butter, heat over low heat, and stir constantly until boiling. Add the ground almonds and continue cooking for another 5 minutes. 3. Incorporate the egg yolks, bring to a boil, and keep for another 5 minutes, stirring until the mixture comes off the bottom of the pot. Pour the mixture into the dish and cool to room temperature. 4. In a large bowl, mix powdered sugar with egg white and beat vigorously until you obtain a homogeneous white paste. Spread the mixture evenly over the surface of the dish, decorate with colorful sprinkles, and let it rest in the refrigerator for a couple of hours. 5. Cut the San Estanislao into 4 x 4 cm squares and serve as an accompaniment to coffee at teatime or as a special Christmas dessert. ## Expert Cooking Tips ### Safety First with the Can When boiling the condensed milk to make manjar, never open the can while it is still hot. The pressure inside can cause the caramel to spray out and cause severe burns. Always let it cool completely inside the water bath before handling. ### Sieving for Smoothness For a professional convent-style finish, sift your powdered sugar twice before mixing it with the egg white. This prevents tiny lumps from ruining the smooth, porcelain-like look of the icing. If the icing is too thick to spread, add one drop of lemon juice to loosen it. ### Traditional Chilean Colonial Sweets – Comparison | Sweet | Main Ingredients | Occasion | Shelf Life (refrigerated) | | --- | --- | --- | --- | | San Estanislao | Almonds, dulce de leche, icing | Weddings, Christmas | Up to 1 week | | Huevo mol | Egg yolks, sugar syrup | Religious celebrations | 2–3 days | | Brazo de reina | Sponge cake, manjar blanco | Everyday, teatime | 3–4 days | | Empolvados | Flour, manjar, powdered sugar | Teatime, parties | Up to 5 days | | Alfajores de maicena | Cornstarch, manjar, coconut | Everyday | Up to 1 week | ## Frequently Asked Questions (FAQ) ### What is the origin of the name “San Estanislao”? Like many traditional Chilean desserts, these originated in colonial convents. They were named after Saint Stanislaus (San Estanislao), a common practice where nuns named their finest confectionery after saints to be served at religious festivals and weddings. ### Can I use store-bought dulce de leche instead of boiling the can? Yes. To save time, you can use a high-quality, thick, store-bought dulce de leche. However, ensure it is the “Pastelero” (baking) variety; otherwise, the bars might be too soft to hold their shape once cut. ### Is there a substitute for almonds? Traditionally, almonds provide the structure and “marzipan” feel. However, you can use walnuts for a deeper, darker flavor or cashews for a creamier result. Note that the color and texture will change significantly. ### How should I store these sweets? Because they contain egg yolks and dairy, San Estanislao sweets should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to one week. ### Why did my icing crack when cutting? This usually happens if the icing has dried too much or if you use a dull knife. To get clean edges, use a very sharp knife dipped in hot water (and wiped dry) between each cut. This will melt through the icing and fudge cleanly. ## History of San Estanislao Sweets San Estanislao originated in Chilean convents during the colonial period and was prepared for special occasions, using ingredients like eggs, dulce de leche, sugar, and nuts. This recipe represents one of the few survivors of traditional Chilean confectionery, along with ‘huevo mol.’ ## Did you know? This sweet is a source of energy and flavor, ideal for special occasions, providing essential nutrients through the almonds and egg yolks. ## Recommended - (https://www.chileanfoodrecipes.com/eggs-with-tomato-recipe/) - (https://www.chileanfoodrecipes.com/magellanic-king-crab-chowder-recipe/) - (https://www.chileanfoodrecipes.com/cochayuyo-empanadas-recipe/) - (https://www.chileanfoodrecipes.com/mussels-ceviche-recipe/)