Authentic Mexican Candy Recipes

MEXICAN CANDY (LECHE QUEMADA)

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.

JAMONCILLO DE LECHE (MEXICAN FUDGE)

Steps:

• 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 onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
• Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
• Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
• Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
• Drain and wash twice in clear cold water. Drain for an hour.
• Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
• Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
• Drain and place pumpkin on wax paper to dry.
• Will keep refrigerated about a week but you should double bag leftovers and freeze for later.