Leche Quemada Burnt Milk 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.

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.

LECHE QUEMADA (CARAMELIZED MILK)

Steps:

• Heat milk in a saucepan. Add baking soda and cinnamon. Bring to a boil over high heat and remove from heat. Cool. Repeat procedure 3 times. Combine sugar and cornstarch. Beat egg yolks with sugar-cornstarch mixture. Add some hot milk to egg mixture, stir and pour back into hot milk. Return to heat, stirring constantly. Cook and stir until pudding is very thick and separates when stirred to reveal the bottom of the pan. Add walnuts and cook for 5 to 10 minutes, stirring constantly. Spoon pudding onto a deep heat-resistant platter. Sprinkle with sugar and top with butter. Heat the broiler and brown top of pudding. Sprinkle generously with chopped walnuts and cool for 4 to 5 hours before serving.

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.