Microwave Leche Quemada Food

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MICROWAVE LECHE QUEMADA



Microwave Leche Quemada image

A quick & easy recipe for one of my favorite Mexican candies. It tastes almost as good as the kind that is boiled.

Provided by islandgirl77551

Categories     Candy

Time 13m

Yield 25-30 pieces, 25-30 serving(s)

Number Of Ingredients 5

2 cups pecan pieces
1/2 cup butter
2/3 cup brown sugar (packed)
1 cup sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Butter an 8 x 8 square dish and set aside.
  • Place pecans on a baking sheet in a single layer and toast in oven on 350 degrees for about 2 minutes, just until they start to brown slightly.
  • Set pecans aside.
  • Put the butter in a microwave safe bowl and heat for 1 minute or until melted.
  • Stir in brown sugar and condensed milk.
  • Return to microwave and cook on high for 7 0r 8 minutes, stopping every 2 minutes to stir the mixture with a wooden spoon.
  • When 7 0r 8 minutes cooking time is up, take the mixture out on the microwave and beat with a wooden spoon until the mixture starts to thicken and lose it's glossy appearance.
  • Add vanilla and pecans to mixture and stir.
  • Pour mixture into the greased dish and allow to cool completely.
  • Slice into 1" squares and serve.
  • *Note - You can leave the pecans out completely or not put them into the candy mixture and instead add toasted pecan halves to the top of each square of candy before it cools.

Nutrition Facts : Calories 154.7, Fat 11, SaturatedFat 3.5, Cholesterol 13.9, Sodium 44, Carbohydrate 13.6, Fiber 0.8, Sugar 12.7, Protein 1.8

LECHE QUEMADA - BROWN SUGAR FUDGE



Leche Quemada - Brown Sugar Fudge image

Remember the Monterrey House and those little leche quemada treats in the chip basket? Now you can make your own Leche Quemada fudge. It's delicious!

Provided by Stephanie Pass

Time 16m

Number Of Ingredients 7

1 1/2 cup sugar
1 cup brown sugar
2 tablespoons butter
3/4 cup evaporated milk
5 oz marshmallow creme
1 teaspoon vanilla
1 cup pecans - OPTIONAL

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 (CARAMELIZED MILK)



Leche Quemada (Caramelized Milk) image

Provided by Food Network

Time 5h

Yield 8 servings

Number Of Ingredients 10

2 1/2 quarts cows or goats milk
1/4 teaspoon baking soda
2 sticks cinnamon, each about 2 inches long
2 1/4 cups sugar
10 egg yolks, beaten
2 tablespoons cornstarch
1 1/2 cups walnuts, chopped
6 to 8 tablespoons sugar
5 1/3 tablespoons butter, melted
2/3 cup walnuts, chopped or ground

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.

MICROWAVE LECHE QUEMADA RECIPE - (3.7/5)



Microwave Leche Quemada Recipe - (3.7/5) image

Provided by HeatherS

Number Of Ingredients 5

2 cups pecans (small or broken pieces)
1/2 cup sweet butter
2/3 cup brown sugar, firmly packed
1 can (14oz) sweetened condensed milk
1 tsp vanilla

Steps:

  • Place pecans on large glass plate and microwave (MW) at HIGH (100% power) for 8 minutes, stirring at 2-minute intervals. Set aside. In 8-cup measure, MW butter on HIGH for 1 minute. Stir in brown sugar and milk until blended. MW on HIGH for 7 minutes, stirring at 2 minute intervals. Beat with wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in a lightly buttered 8-in-square glass dish; chill until firm. Cut into squares.

MICROWAVE LECHE QUEMADA



Microwave Leche Quemada image

This candy is super easy to make,and so good!! You make it in the microwave. I have been making it years with no failures. This recipe comes from TEXAS COUNTRY REPORTER cookbook.

Provided by _Laurie Lee

Categories     Candy

Time 33m

Yield 1 1/2 pounds

Number Of Ingredients 5

2 cups chopped pecans
1/2 cup margarine
2/3 cup firmly packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla

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.

Nutrition Facts : Calories 2771.2, Fat 188.2, SaturatedFat 34, Cholesterol 90, Sodium 1083.6, Carbohydrate 260.3, Fiber 13.9, Sugar 244.2, Protein 34.9

MEXICAN CANDY (LECHE QUEMADA)



Mexican Candy (Leche Quemada) image

When I was a little girl my mom and aunt would take my cousin and me to Monterey House to eat. At the bottom of their chip basket they had a piece of candy, a chunk of yummy creamy goodness, that would generally cause a fight between Chris and I. But this candy was so worth the battle. It got to be such a battle that our...

Provided by Andra Kubala

Categories     Candies

Time 20m

Number Of Ingredients 6

2 can(s) evaporated milk
5 1/2 c sugar
5 1/2 Tbsp butter
1 tsp salt
1 tsp vanilla
1/2 c brown sugar, firmly packed

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.

LECHE QUEMADA (BURNT MILK FUDGE)



Leche Quemada (Burnt Milk Fudge) image

This is a rather interesing fudge. The name turned me off but it's actually pretty good. And no, you aren't seeing things. This really doesn't call for chocolate. Note: Pecans are called for. Posted for Zaar World Tour 05

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

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