Mexican Candy (Leche Quemada)
|2 can(s)||evaporated milk|
|5 1/2 c||sugar|
|5 1/2 Tbsp||butter|
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|1/2 c||brown sugar, firmly packed|
When I was a little girl my mom and aunt would take my cousin and me to Monterey House to eat. At the bottom of their chip basket they had a piece of candy, a chunk of yummy creamy goodness, that would generally cause a fight between Chris and I. But this candy was so worth the battle. It got to be such a battle that our mother's requested that they not put the candy in the basket but bring us a piece after our meal. Our Grandmother, the sweet lady she was, figured out how to make this delicious treat. So here is it in all it's creamy sugary glory!
Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage. Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxed paper or pour into buttered pan and cut into squares.