Hanukkah traditions celebrated via Mexican foods

News

Hanukkah traditions celebrated via Mexican foods

Milk Fudge.
Milk Fudge

Start to finish: 3 hours (1 hour active)
Makes 24 pieces
Two 14-ounce cans condensed milk
12-ounce can evaporated goat’s or cow’s milk
6 tablespoons unsalted butter
2 teaspoons vanilla extract
Pinch of salt
Lightly coat a 9-by-9-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper or foil, leaving about a 1-inch overhang on all sides.
In a medium saucepan over medium heat, combine the condensed milk, evaporated milk, butter, vanilla and salt. 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, 30 to 40 minutes. When ready, it will slide easily out of the pan when tilted.
Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.
Flavor variations:
Here are easy ways to modify the milk fudge recipe to produce a variety of flavors and colors.
b Chocolate: Add 6 tablespoons of cocoa powder.
b Lime: Leave out the vanilla. Once the mixture has been removed from the heat, add 1 teaspoon of grated lime zest, 1 tablespoon lime juice and a few drops of green food coloring. Add the ingredients slowly and stir well.
b Coffee: Add 2 teaspoons of coffee extract.
b Coconut: Replace the evaporated milk with an equal amount of coconut milk.
b tequila: Once the mixture is removed from the heat, add 1 tablespoon of white or reposado tequila. Be sure to add it slowly and stir well.
(Recipe from Fany Gerson’s My Sweet Mexico)

Hanukkah traditions celebrated via Mexican foods

SPF
Milk Fudge.
Reader Comments
click here to add your event
Area Events