A Love Story: Mostachones, or Mexican Milk Candy
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
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Ingredients

  • 50 min
  • 1/2 cup evaporated milk (I used 2%) 1/4 cup heavy cream 1 1/2 cups granulated sugar 1 tsp cinnamon 1 tsp vanilla extract 2 TB unsalted butter 15 whole pecans, to garnish Instructions Combine evaporated milk, cream and sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil, then cook over high heat, stirring occasionally, for 40 minutes or until mixture starts to come away from the side of the pan and is golden brown. (Don't worry, it'll get there!) Add vanilla, cinnamon and butter, and whisk to combine. When cool enough to handle, roll tablespoonfuls of mixture into 15 balls using wet hands. Place on a lined oven tray, flatten slightly and top with pecans. Set aside to firm. Store for up to 2 weeks in an airtight container. Notes If you don't fancy using two milks, just use only evaporated milk. By Chrissy

Instructions

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