Food & Entertaining - Recipes

Milk fudge

By
Fany Gerson
Photography
Ed Anderson

Indulge your sweet tooth with this simple but decadent Mexican milk fudge.

 

Ingredients

  • 2 (14 oz.) cans condensed milk
  • 1 (12 oz.) can evaporated goat’s or cow’s milk
  • 6 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • Pinch of salt


Directions
1 Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.

2 Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.

3 Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.

Double the flavour
You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor—such as coffee extract or any kind of flavored oil with a few drops of food coloring—into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.

Variations

Chocolate
Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.
 
Lime
Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn’t separate.

Coffee
Add 2 teaspoons coffee extract along with the other ingredients.

Coconut
Replace the evaporated milk with the same size can of coconut milk.

Tequila
Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn’t separate.

Makes about 2 dozen


my-sweet-mexico.jpgBUY THIS BOOK
Excerpted from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson. Published by Ten Speed Press. Copyright 2010 by Ten Speed Press. All rights reserved. Reprinted by permission of Ten Speed Press.


 

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