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1.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
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2.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
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3.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
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4.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
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5.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
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6.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
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7.Refrigerate overnight. Mana will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
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Serving Tips: There are many ways to serve mana. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the mana with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use mana as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.
