Do you know the recipe?!
my parents lived in mexico when they were little and they said they ate this candy called "milk candy" and my dad found some at a mexican store!. what im asking if any one know the recipe, oh and im not sure if "milk candy" is the real name!.Www@FoodAQ@Com
Answers:
Cajeta
Ingredients:
4 cups cow's milk
4 cups goat's milk
2 1/2 cups sugar
1 teaspoon cornstarch
1 stick of cinnamon
Preparation:
In a large saucepan, simmer the cinnamon stick over the lowest heat with 7 cups of milk and the sugar for 20 minutes!. Whisk the cornstarch into the remaining cup of milk!. Remove the cinnamon stick and bring the large pot of milk to a slow boil!. Whisk the milk and cornstarch mixture into the boiling milk!. Continue to cook at a slow boil for about an hour, stirring frequently!. The cajeta is done cooking when you drag the spoon across the bottom of the pot and you can see the bottom momentarily!. Let the mixture cool and store in a covered container in the refrigerator!.
Use a non-stick pot and a silicone spatula for easier clean-up!.
or
Burnt Milk Candy - Leche Quemada (like caramel)
Makes:3 dozen bars
I N G R E D I E N T S
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat’s milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)
I N S T R U C T I O N S
Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and salt in a large heavy pot!. Attach a candy thermometer to the pot!. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon!. The temperature should rise slowly but steadily!. Increase heat to medium-high and cook, stirring constantly, for 20 minutes!. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees!. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools!.
When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12” baking pan!. Cool slightly, cutting into bars while still pliable!. Cool completely before serving!.
Www@FoodAQ@Com
Ingredients:
4 cups cow's milk
4 cups goat's milk
2 1/2 cups sugar
1 teaspoon cornstarch
1 stick of cinnamon
Preparation:
In a large saucepan, simmer the cinnamon stick over the lowest heat with 7 cups of milk and the sugar for 20 minutes!. Whisk the cornstarch into the remaining cup of milk!. Remove the cinnamon stick and bring the large pot of milk to a slow boil!. Whisk the milk and cornstarch mixture into the boiling milk!. Continue to cook at a slow boil for about an hour, stirring frequently!. The cajeta is done cooking when you drag the spoon across the bottom of the pot and you can see the bottom momentarily!. Let the mixture cool and store in a covered container in the refrigerator!.
Use a non-stick pot and a silicone spatula for easier clean-up!.
or
Burnt Milk Candy - Leche Quemada (like caramel)
Makes:3 dozen bars
I N G R E D I E N T S
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat’s milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)
I N S T R U C T I O N S
Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and salt in a large heavy pot!. Attach a candy thermometer to the pot!. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon!. The temperature should rise slowly but steadily!. Increase heat to medium-high and cook, stirring constantly, for 20 minutes!. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees!. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools!.
When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12” baking pan!. Cool slightly, cutting into bars while still pliable!. Cool completely before serving!.
Www@FoodAQ@Com
Sounds like you are looking for a recipe for cajeta!. Mmm, yummy! Don't have a recipe but a Google search should provide one!.!.!.I think it's usually made with both goat's and cow's milk, but you can probably make it with just cow's milk!. Good luck!Www@FoodAQ@Com
What does it look like!? That would help!. What color(s), shape, consistency (hard, soft or in-between)!? That way, if that's not the right name, people would be more likely to recognize and help you!? I dunno!.!.!.maybe post this question under a spanish category or something!.!.!.
here's a link to the word the lady above mentioned!.!.!.Www@FoodAQ@Com
here's a link to the word the lady above mentioned!.!.!.Www@FoodAQ@Com
It's probably cajeta that you're thinking of, but sorry I don't have a recipe!.Www@FoodAQ@Com