- 1 quart whole milk
- 1 3/4 cups white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 cinnamon stick
- 1 cup chopped pecans
- 24 pecan halves for garnish
- Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.
- Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.
09/23/2019
recipepes.com
jamoncillo de leche (mexican fudge), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
