This is traditional Mexican candy. It is is best described as milk fudge.
2 (14-ounce) cans sweetened condensed milk
1 (12-ounce) can evaporated goat’s milk (or cow’s milk)
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1 pinch salt
Pecan halves (optional)
Unless you plan to drop tablespoonsful onto wax paper, lightly butter or
grease a 9-inch square pan. Line the pan with a piece of parchment paper or
aluminum foil, leaving about a 1-inch overhang on all sides.
Combine the condensed milk, evaporated milk, butter, vanilla extract,
cinnamon and salt in a saucepan.
Cook over medium heat, stirring continuously with a wooden spoon or
heatproof spatula until the mixture has thickened and starts pulling away
from the sides of the pan, 20 to 30 minutes. The candy should easily slide
out of the pan.
At this time, you can add food coloring to the batch if you like. Pink,
red, and green are the most popular colors. Split the batch in 2 to make
more colors but work fast because the fudge will set up fairly quickly.
Either drop by tablespoonsful onto wax paper or pour into the prepared
pan. Decorate with pecan halves, if desired. Allow to set at room
temperature, about 2 hours.
Cut into rectangles or desired shapes.
Chocolate Fudge: Add 6 tablespoons unsweetened natural cocoa
powder (preferably Dutch-processed) along with the other ingredients.
Chocolate Pecan Fudge: Add 1 pound (about 2 cups)
bittersweet or semi-sweet chocolate chips along with the other ingredients.
After you have transferred the candy to the square pan but before it cools much,
sprinkle 1 cup of crushed pecans over the top evenly. Press the pecans down
slightly with your hand into the fudge. Let cool completely.
Lime Fudge: Replace the vanilla extract with 1 teaspoon
grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few
drops of green food coloring (if desired) when the mixture has been removed from
the heat, making sure you add them slowly and stir well so it doesn’t separate.