Mexican desserts are brightly colored and deliciously sweet. This tasty milk fudge recipe only uses 5 ingredients but tastes divine. Add food coloring to create a rainbow of treats. You can also experiment with additional flavorings such as a coffee extract or coconut oil.
- 2 14-ounce cans condensed milk
- 1 12-ounce can evaporated goat’s milk (or cow’s milk)
- 6 tablespoons butter (unsalted)
- 2 teaspoons vanilla extract (pure)
- 2 teaspoons cinnamon
- 1 pinch of salt
- Decoration: Food coloring
- Optional: Flavorings
Lightly butter or 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, cinnamon and salt in a saucepan.
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. The candy should easily slide out of the pan.
At this time, you can add food coloring to the batch if you like. Pink, red, and green are the most popular colors, Split the batch in 2 to make more colors but work fast because the fudge will set up fairly quickly.
Pour into the prepared pan and allow to set at room temperature, about 2 hours.
Cut into rectangles or desired shapes.
- 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 a 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.
- Chocolate: Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch-processed) along with the other ingredients.
- Fudge: Add 1 pound (about 2 cups) bittersweet or semi-sweet chocolate chips along with the other ingredients. After you have transferred the candy to the square pan but before it cools much, sprinkle 1 cup of crushed pecans over the top evenly. Press the pecans down slightly with your hand into the fudge. Let cool completely.
- 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.
Based on a recipe from My Sweet Mexico by Fany Gerson (Ten Speed Press, 2010). [Buy on Amazon]