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Wednesday, August 24, 2016

jamoncillo de leche (mexican fudge)

Ingredients

  • Servings: 1
  • 1 quart whole milk
  • 1 3/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 cinnamon stick
  • 1 cup chopped pecans
  • 24 pecan halves for garnish

Recipe

    Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins

  • combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. bring to a boil over medium heat and cook, stirring continuously. after about 20 minutes remove the cinnamon stick. place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees f (115 degrees c) or until you can see th bottom of the pan when you stir.
  • remove the candy from the heat and add the chopped pecans. beat the candy with a mixer for about 5 minutes. pour the candy into a buttered 9x9-inch pan. press pecan halves the top of the warm candy. cool, then cut into pieces. store candy in an airtight container.

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