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Leche Quemada (Burnt Milk
Fudge)
From Saveur
magazine, September 1998. This Mexican fudge is a rich mixture of
evaporated milk, corn syrup, vanilla, butter and pecans.
Makes:3 dozen bars
I
N G R E D I E N T S
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat's milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)
I N S T R U C T I O N S
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.
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