MEXICAN CANDY (LECHE QUEMADA)
When I was a little girl my mom and aunt would take my cousin and me to Monterey House to eat. At the bottom of their chip basket they had a piece of candy, a chunk of yummy creamy goodness, that would generally cause a fight between Chris and I. But this candy was so worth the battle. It got to be such a battle that our...
Provided by Andra Kubala
Categories Candies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix milk, sugar, butter, salt, and vanilla in a large heavy pan and bring to boil. Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage. Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxed paper or pour into buttered pan and cut into squares.
LECHE QUEMADA (CARAMELIZED MILK)
Provided by Food Network
Time 5h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat milk in a saucepan. Add baking soda and cinnamon. Bring to a boil over high heat and remove from heat. Cool. Repeat procedure 3 times. Combine sugar and cornstarch. Beat egg yolks with sugar-cornstarch mixture. Add some hot milk to egg mixture, stir and pour back into hot milk. Return to heat, stirring constantly. Cook and stir until pudding is very thick and separates when stirred to reveal the bottom of the pan. Add walnuts and cook for 5 to 10 minutes, stirring constantly. Spoon pudding onto a deep heat-resistant platter. Sprinkle with sugar and top with butter. Heat the broiler and brown top of pudding. Sprinkle generously with chopped walnuts and cool for 4 to 5 hours before serving.
LECHE QUEMADA (BURNT MILK FUDGE)
This is a rather interesing fudge. The name turned me off but it's actually pretty good. And no, you aren't seeing things. This really doesn't call for chocolate. Note: Pecans are called for. Posted for Zaar World Tour 05
Provided by Amis227
Categories Candy
Time 2h10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in a large heavy pot.
- Attach a candy thermometer to the pot.
- Cook on medium-low heat for 1 hour, stirring often with a wooden spoon.
- The temperature should rise slowly but steadily.
- Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees.
- Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.
- When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12" baking pan.
- Cool slightly, cutting into bars while still pliable.
- Cool completely before serving.
Nutrition Facts : Calories 360.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 14.3, Sodium 254.7, Carbohydrate 81.4, Sugar 68.1, Protein 2.6
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