Question about candy?!
Question about candy?
I made this mexican candy I know it translates to burnt milk. I followed the recipe exactly and it won't set right. One of my question is there a difference between evaparted milk and evaperated filled milk. I used the candy thermometer and also did the cold water test to test for the soft ball stage.
Answers:
Hi !!!
Yes, there is a difference between the two canned milks...
- Evaporated filled milk is a prepared blend of skim milk, vegetable oil, stabilizers and vitamins.
Filled Milk Contains fats or oils other than milk fat; contains milk solids (milk, cream, or skim Milk) Contains blend of hydrogenated soybean, cottonseed, and/or safflower oils
-AND-
Evaporated milk is made by removal or evaporation of water from milk without the addition of any preserving material. The canned product is heat sterilized to extend shelflife. Fortification with vitamins of either or both A or D3 is common.
Made by removing about 60% of the water from whole milk. The milk is then homogenized, fortified with vitamin D to a level of 25 IU per 1 fluid oz, canned and heat sterilized. The addition of vitamin A is optional.
-------HERE IS ANOTHER EXAMPLE OF A BURNT MILK CANDY...
Mexican Burnt Milk Candy (Leche Quemada)
There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids.
3 c sugar
1 c brown sugar
1/2 c butter
1 can sweetened condensed milk
1 can water
Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares.
Be sure to use a big enough pot as it will "boil up" at first.
Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge.