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Cook'n in Mexico |
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Mexican Candy |
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Serves: 64 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Candy recipe on the web!!_ cups sugar _ cup milk ___ cup butter ___ cup sugar 1 teaspoon vanilla extract _ cup walnuts black walnuts chopped or pecans Butter an 8 x 8 x 2-inch baking pan. In a small saucepan, mix sugar, milk and butter. Stirring over medium heat, cook until mixture comes to a boil. Remove from heat; set aside. In a large heavy saucepan over medium heat, cook and stir sugar until melted and caramelized to a golden brown color. Stirring constantly, slowly add boiled mixture to caramelized sugar. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Stirring over low heat, cook until temperature reaches 236° to 238° * or soft ball stage Remove from heat. Pour into a large metal bowl. Let cool to 110° or until bottom of bowl feels lukewarm, about 30 minutes. Add vanilla. At high speed, beat until mixture loses its gloss and holds its shape. Add nuts. Spread evenly in pan; cool until set. Cut into 1-inch squares. Tightly cover with foil and store in a cool dry place. Holiday Wreaths And Trees Pralines Candied Citrus Peel Mocha-Brandy Nut Balls Peanut Brittle Bowl Mint Frosted Nuts No Fuss Peanut Butter Fudge Nut Brittle Butterscotch Fudge Chocolate Cream Cups Other Flavors (Fudge) Basic Uncooked Vanilla Fondant Brown Sugar Peanut Brittle Chewy Caramels Chocolate Chip Coating Chocolate Cream Fudge Coconut Creme Coffee Cream Fudge Creamy Mocha Fudge Fast Fudge Fruit-Nut Confections Fruity Lollipops Grand Opera Fudge Layered Fudgies Making Chocolate Curls Making Chocolate Leaves Maple-Nut Sea Foam Mexican Candy Orin's Divinity Peanut Caramel Rolls Royal Iced Nuts Striped Honey Taffy Gus Gingham's Hearts |
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