Monterey House Candy Food

MAPLE FUDGE

Maple Fudge image

I make this fudge at Christmas time and give it to neighbors and friends in holiday tins. It is very sweet! When I was a little girl, my parents used to take us to Mexican restaurant called Monterey House, and under the chips they would put a candy that tasted similar to this fudge. My sister and I didn't like Mexican when we were little, but we loved the candy! I'm not sure about the prep-time, so don't hold me to it.

Provided by Kim D.

Categories Candy

Time 40m

Yield 36 squares

Number Of Ingredients 6

Ingredients

2 cups pure maple syrup (no substitutes)
2 cups sugar
1/2 cup half-and-half
1/4 cup light corn syrup
2 tablespoons butter
1 cup coarsely chopped walnuts

Steps:

Grease an 8-inch square baking dish.
In a heavy 3-quart saucepan, combine maple syrup, sugar, half& half, and corn syrup.
Heat to boiling over medium heat, stirring jut until ingredients are combined.
Cook maple mixture, without stirring, to 236F on a candy thermometer (softball stage).
Remove fudge mixture from heat; stir in butter and beat with an electric mixer until candy is lighter in color and just starts to feel thick.
Fold nuts into fudge and pour into a greased pan.
Cool to room temperature on a wire rack.
Remove fudge from pan and break into pieces or cut into 36 squares.

Nutrition Facts : Calories 127.7, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.9, Sodium 9.1, Carbohydrate 25.5, Fiber 0.2, Sugar 22.5, Protein 0.6

MONTEREY HOUSE CANDY

Monterey House Candy image

How to make Monterey House Candy

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

5 1/2 cup sugar
2 cans (12 oz) evaporated milk
5 1/2 teaspoons butter
1 teaspoon salt
1 teaspoon vanilla
1/2 cup packed brown sugar.

Steps:

directions: Mix the milk, sugar, butter, salt and vanilla in a heavy saucepan and bring to a boil. Once it boils add the brown sugar and stir until dissolved. Reduce heat to medium stirring occasionally until it reaches the 'soft ball' stage. Remove from heat and stir until it thickens. Pour into candy molds or if you are lazy like me dump it into a brownie pan. I actually used a cookie sheet this last time to make them thinner. Hence less guilt when you go back for a second. I like to score the candy once it is almost cooled (about 20 minutes) makes it easier to cut and eat!

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

Ingredients

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.

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