Leche Quemada Brown Sugar Fudge Food

LECHE QUEMADA - BROWN SUGAR FUDGE

Steps:

• Use a disposable foil loaf ban or layer a loaf pan with foil or parchment paper.
• In a 3 qt sauce pan, warm the evaporated milk on medium until it's hot, and then, add the white and brown sugar.
• Stir constantly with a wooden spoon until it reaches a rolling boil.
• Add the marshmallow creme. Stir and stir and stir until the marshmallow creme is completely melted.
• When the mixture is back at a rolling boil set the timer for 5 minutes. STIR CONSTANTLY! Do not stop stirring until the timer goes off.
• When the timer goes off, pull the pan off the heat and immediately mix in the vanilla.
• Drop in the butter, as one big piece is fine, and let it sit for 2 minutes without stirring. The butter will almost completely melt at the end of the 2 minutes. Then, vigorously stir until well mixed.
• Pour entire contents into loaf pan and allow to set until firm. Be quick because this sets fast.
• Remove from the loaf pan and cut into squares.
• Store in a covered container for up to a week.

MEXICAN BURNT MILK CANDY (LECHE QUEMADA)

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.

LECHE QUEMADA, MEXICAN CANDY

Steps:

• 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. 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.

LECHE QUEMADA (BURNT MILK FUDGE)

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.

BROWN SUGAR FUDGE

Steps:

• Grease an 8x8-inch pan.
• Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.

MICROWAVE LECHE QUEMADA

Steps:

• Place pecans on a large glass plate and microwave on high power for 6 minutes, stirring at 2 minute intervals. Set aside.
• In an 8-cup microwave-safe bowl, microwave margarine on high power for 1 minute.
• Stir in brown sugar and condensed milk until blended.
• Microwave on high power for 7 minutes, stirring at 2 minute intervals.
• Beat with a wooden spoon for about 5 minutes or until stiff.
• Stir in vanilla and reserved pecans.
• Spread into a lightly greased 8-inch square glass pan.
• Chill until firm.Cut into squares.