Leche Quemada
This classic leche quemada is rich, creamy, and nutty. Best of all, you'll only need three ingredients to make it. The flavor is similar to a pecan praline, but the buttery texture gives it a softer bite. It's the ultimate Mexican treat to finish any meal.
Equipment
- Wax paper
- Cookie sheet
- Candy thermometer optional
- Cookie scoop optional
- Whisk optional
Ingredients
- 1 can evaporated milk (12-ounce)
- 2 cups white granulated sugar
- 1 cup pecan halves (raw or toasted)
Instructions
- If desired, toast the pecans in the oven at 350℉ (177℃) for 5 minutes.
- Add the sugar and evaporated milk to a medium-sized saucepan. Stir to dissolve the sugar and cook over medium to low heat, stirring frequently. Adjust the temperature as needed to maintain a low boil, and watch the pot carefully to prevent the mixture from boiling over.
- After about 42-45 minutes, the mixture will thicken to a pudding-like consistency. As you stir, the mixture should be thick enough to give glimpses of the bottom of the pan. If using a candy thermometer, the temperature will read around 225℉ (107℃).
- Remove the pan from the heat and let the mixture cool for 8-10 minutes. Whisk the leche quemada periodically to keep it smooth as it cools.
- Once the leche quemada thickens slightly, use a cookie scoop or small spoon to place a dollop onto a cookie sheet lined with wax paper.
- Add a pecan half in the center of the leche quemada before it cools completely.
- After the candy is completely cooled, individually wrap the leche quemada candies in food plastic wrap or store them in an airtight container for up to 1-2 months.
Notes
The leche quemada will continue to thicken as it cools. Ideally, each dollup will have a slight dome shape. If the mixture is too runny and spreads quickly on the cookie sheet, allow the mixture to cool for a few more minutes.
If the leche quemada is still runny after cooling for 10 minutes, return the pot to the stove and cook it a few more minutes to remove more moisture.
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