Mexican Candy Recipe
Mexican Candy Recipe5 1/2 cups sugar
1/2 cup brown sugar
5 1/2 tbsp butter
2 large cans evaporated milk
1 tsp salt
Mix sugar, butter, milk 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. Drop by teaspoonful on a buttered pan or waxpaper or pour into buttered pan and cut into squares.
Mexican Candy3 c. sugar
2/3 c brown sugar
1/4 c butter (1/2 stick)
1 teaspoon vanilla
1 c canned milk
1 to 2 c. pecans
Cook over medium fire in large heavy pot sugar, brown sugar and milk to soft ball stage. Set in sink with small amount cold water under pan. Stir in butter and vanilla and beat. Add nuts. As starts to crumble, quickly pour and press with wet hands into buttered pan. Cut into pieces when cool.
Mexican Candy1 cup evaporated milk
1/4 cup water
2 teaspoon orange peel, grated
1 pinch of salt
2 cup granulated sugar
Using a wooden spoon, stir a cup of sugar into frypan until caramelized. Add water. Stir until sugar dissolves. Add remaining sugar, milk, and salt. Place over low heat and stir until mixture boils. Cook, stirring until it reaches softball stage.
Remove from heat. Cool to lukewarm, without stirring. Add orange peel.
Beat until candy loses gloss and holds its shape when dropped from spoon. Pour into lightly buttered 8-inch square pan and cut when cool.
