Microwave Leche Quemada Recipes

MICROWAVE LECHE QUEMADA

Steps:

• Butter an 8 x 8 square dish and set aside.
• Place pecans on a baking sheet in a single layer and toast in oven on 350 degrees for about 2 minutes, just until they start to brown slightly.
• Set pecans aside.
• Put the butter in a microwave safe bowl and heat for 1 minute or until melted.
• Stir in brown sugar and condensed milk.
• Return to microwave and cook on high for 7 0r 8 minutes, stopping every 2 minutes to stir the mixture with a wooden spoon.
• When 7 0r 8 minutes cooking time is up, take the mixture out on the microwave and beat with a wooden spoon until the mixture starts to thicken and lose it's glossy appearance.
• Add vanilla and pecans to mixture and stir.
• Pour mixture into the greased dish and allow to cool completely.
• Slice into 1" squares and serve.
• *Note - You can leave the pecans out completely or not put them into the candy mixture and instead add toasted pecan halves to the top of each square of candy before it cools.

MEXICAN CANDY (LECHE QUEMADA)

Steps:

• 1. Mix milk, sugar, butter, salt, and vanilla in a large heavy pan and bring to boil. Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage. Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxed paper or pour into buttered pan and cut into squares.

MICROWAVE LECHE QUEMADA RECIPE - (3.7/5)

Steps:

• Place pecans on large glass plate and microwave (MW) at HIGH (100% power) for 8 minutes, stirring at 2-minute intervals. Set aside. In 8-cup measure, MW butter on HIGH for 1 minute. Stir in brown sugar and milk until blended. MW on HIGH for 7 minutes, stirring at 2 minute intervals. Beat with wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in a lightly buttered 8-in-square glass dish; chill until firm. Cut into squares.

LECHE QUEMADA (BURNT MILK FUDGE)

Steps:

• Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in a large heavy pot.
• Attach a candy thermometer to the pot.
• Cook on medium-low heat for 1 hour, stirring often with a wooden spoon.
• The temperature should rise slowly but steadily.
• Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees.
• Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.
• When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12" baking pan.
• Cool slightly, cutting into bars while still pliable.
• Cool completely before serving.