Mexican Recipes

Leche Quemada (Burnt-Milk Candy)

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Yield: 2 dozen small squares


  • 1 quart pasteurized milk
  • 2 cups granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 cup chopped pecans or pecan halves
  • 1 teaspoon vanilla extract


  1. Place milk, sugar and cream of tartar in a heavy saucepan. Stir to dissolve.
  2. Cook over low heat for about 1 hour or until mixture begins to thicken. Stir occasionally and first and constantly later on. When mixture thickens, check by caramel method (dropping a drop of the mixture into a cup of cold water until a soft ball forms) or use a candy thermometer to 232 degrees F.
  3. Remove from heat. Add chopped pecans.
  4. Pour into a wax paper-lined square cake pan and let it cool.
  5. Cut into squares.


Variation: Omit chopped pecans. Pour mixture by spoonsful onto wax paper, and top each piece of candy with a pecan half.

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