Milk Fudge
Friday, 22 April 2011

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List of viewable recipes from "My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats" by Fany Gerson

Nominated for a 2011 James Beard Cookbook Award in the Baking and Dessert Baking category. For a list of all the finalists check out our James Beard Finalists' Guide.  

Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

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

Image
Photo by Ed Anderson © 2010
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.

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.

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

Makes about 2 dozen

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Last Updated ( Saturday, 23 April 2011 )