Friday, November 07, 2008

Leche Quemada

When I was little the restaurant Monterrey House had candies in the bottom of the chip basket. Now the restaurant that took over still has them but they're purchased at the's not the same as finding the treasure under the chip basket:)

I have tried a few recipes to find what kind of candy they are...this is the closest I've found in taste but it still didn't turn out. It is still soft the next day and it's supposed to be firm like fudge(leche quemada actually means burnt milk fudge).

If you don't like sweet, and I mean sickeningly sweet like eating sweetened condensed milk out of the can, then don't even consider trying this:)

2 large cans evaporated milk
5 1/2 cups sugar
5 1/2 tablespoons butter
1 teaspoon salt
1/2 cup brown sugar
Mix milk, sugar, butter and salt 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(about an hour). Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxpaper or pour into buttered pan and cut into squares.

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