Quick & Tasty Mexican Candy

• Vegetarian
• Gluten free

• Baking & Spices

  • 2/3 cup Brown sugar
  • 1 tsp Vanilla
  • 3 cups White sugar

• Nuts & Seeds

  • 1 cup Pecan pieces

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk, canned

Found on amazingmexicanrecipes.com

Description

Ingredients

• 1 cup canned milk
• 1 cup pecan pieces
• ⅔ cup brown sugar
• 3 cups white sugar
• ¼ cup butter, softened
• 1 teaspoon vanilla
• 1 cup evaporated milk
• ½ teaspoon cream of tartar
• 3 cups granulated sugar
• 2 teaspoons vanilla
• 2 tablespoons butter
• ¼ teaspoon salt
• ⅔ cup fresh shredded coconut
• Red and green food coloring
• 1 cup water
• 1 ¼ cups shredded or chopped panela
• 2 tablespoons butter or margarine
• ½ teaspoon salt
• 1 teaspoon real vanilla extract
• ½ cup large walnut pieces
• ¼ cup roasted almonds
• ¼ cup chopped peanuts or toasted pine nuts
• Note: If you are unable to find panela, substitute one packed cup of dark brown sugar.

Directions

• Butter the bottom and sides of an 8 x 8-inch pan.
• Place a large heavy pot over medium heat.
• Add the brown and white sugars and milk.
• Stir and cook until the mixture reaches the soft ball stage.
• Set the pan in a sink of cold water.
• The water should reach one inch up on the pan.
• Add the vanilla and butter, beating to combine.
• Mix in the pecans.
• When the mixture begins to crumble, put it into the buttered pan and press it evenly across the pan. Let it cool.
• Cut into 1 x 2 inch pieces and enjoy.
• Spray the inside of two loaf pans with non-stick vegetable spray.
• Place the milk, sugar, and salt in a saucepan and put it on a burner over low heat. Stir gently until the sugar dissolves.
• Turn the burner to medium and cook until smooth, stirring to avoid scorching.
• Remove from the heat. Add vanilla, cream of tartar and butter and stir to mix.
• Allow to cool.
• After the mixture has cooled, beat it to a creamy smoothness.
• Add the coconut and mix well until the mixture is thick.
• Separate equally into three medium mixing bowls.
• Put 3 to 4 drops of green food coloring in one of the bowls and mix until the coconut is colored. If you desire a deeper green, add 1 or 2 more drops. Divide in half.
• Press the first half along the length of the bottom third of one loaf pan. Repeat with second pan.
• Divide the white coconut in half and press it on the middle third of each loaf pan snug to the green layer.
• Put 3 to 4 drops of red food coloring in the final bowl and mix it with the coconut until it is colored. Add another drop or two if you want it darker red. Divide in half.
• Press along the top third of each loaf pan, snug to the white strip.
• Cover and chill each pan for at least 2 hours to let the candy set.
• Cut into ½ inch or inch wide strips of red, white, and green.
• Line a cookie sheet with aluminum foil to use later.
• Combine the salt, shredded panela, and water in a small saucepan. Stir over medium-high, stirring until the sugar dissolves.
• Lower the heat to medium-low and put a candy thermometer in the pan. Let the mixture cook, without stirring, until the candy thermometer reads 236 degrees F.
• Remove the thermometer and take the pan off the burner. Stir in the butter until it has melted.
• Stop stirring and let the mixture cool for 8 minutes.
• Add the vanilla extract and the nuts. Stir the mixture for about two minutes to coat the nuts and cause the candy to lose its gloss and thicken.
• Stop stirring.
• You can spread the mixture out to break up later or make individual candies. Drop the mix a spoonful at a time on the cookie sheet.
• Add a small spoonful of boiling water and stir if the candy firms up before you finish spooning it out. Finish putting it on the cookie sheet.
• Let the candy set for an hour. Leave some out for treats and store the rest at room temperature in an airtight container for up to two weeks.