Best Mexican Candy Leche Quemada Recipes

Mexican Burnt Milk Candy (Leche Quemada) image

Provided by Sommer Collier

Categories Dessert

Time 25m

Number Of Ingredients 5

3 cans sweetened condensed milk ((14-ounce cans))
2 3/4 cup brown sugar, (packed)
1 teaspoon salt
12 tablespoons unsalted butter
2 teaspoons vanilla extract

Steps:

Line a 9 X 13 inch baking dish with foil or parchment paper. Spray well with nonstick cooking spray.
Place the sweetened condensed milk, brown sugar, and salt in a large 6-8 quart sauce pot and set over medium-high heat. Secure a candy thermometer to the side of the pot. Stir well and bring to a boil.
Once boiling, lower the heat to medium-low. Stir continually until the candy thermometer reaches "soft ball" temperature, or 240 degrees F. It's okay if the bottom browns and little burnt sugar pieces are floating around the mixture. Just make sure to keep stirring!
At 240 degrees F, remove from heat and immediately stir in the butter and vanilla extract. Once smooth, carefully pour the mixture into the prepared dish and allow the mixture to cool.
When the Mexican Burnt Milk Candy is firm, but still warm, cut into small squares. Do not wait to cut the candy when it's all the way cool. It becomes hard to cut. Dust with powdered sugar if desired.

Nutrition Facts : ServingSize 2 pieces, Calories 50 kcal, Carbohydrate 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 27 mg, Sugar 8 g

Leche Quemada (Burnt Milk Fudge) image

Provided by Amis227

Categories Candy

Time 2h10m

Yield 36 serving(s)

Number Of Ingredients 8

5 lbs sugar
4 (12 ounce) cans evaporated milk
1 (12 ounce) 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)

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

Mexican Candy (Leche Quemada) image

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.