If you have ever been in Texas or any of the Southwest border cities you will be familiar with this candy. If you are Mexican-American, good food is a part of our tradition. This candy resembles a type of fudge.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
24
Yield:
1 pound
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.

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  • Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.

Nutrition Facts

124 calories; protein 1.9g 4% DV; carbohydrates 17.4g 6% DV; fat 5.7g 9% DV; cholesterol 4.1mg 1% DV; sodium 68.8mg 3% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2010
This is absolutely wonderful candy! I love Mexican candy and this is the real thing. Took a full 45 minutes of cooking with nonstop stirring. Got a little tired but oh my it was worth it. Candy's so smooth and melts in your mouth. Sweetness is just right. I used walnuts (cheaper than pecans) and it was great. Make sure and use a big pot as milk seems to double in size until it boils down to a rich caramel color. I will be making this again! Read More
(27)

Most helpful critical review

Rating: 1 stars
11/07/2012
I did not care for this recipe. Read More
(3)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/29/2010
This is absolutely wonderful candy! I love Mexican candy and this is the real thing. Took a full 45 minutes of cooking with nonstop stirring. Got a little tired but oh my it was worth it. Candy's so smooth and melts in your mouth. Sweetness is just right. I used walnuts (cheaper than pecans) and it was great. Make sure and use a big pot as milk seems to double in size until it boils down to a rich caramel color. I will be making this again! Read More
(27)
Rating: 4 stars
01/04/2010
Tastes really good! But if you want something to whip up quick this is not a recipe for you! You have to stir this constantly for a good 30 - 45 minutes! Definetely not good for bad hands LOL Pretty good outcome tastes like pecan pralines but a little less sweet! Read More
(12)
Rating: 5 stars
02/10/2010
A little elbow grease doesn't hurt and neither does stirring this delicious recipe. I have never tasted anything soooo yummy. This brought back memories of my childhood growing up in El Paso Tx. Read More
(10)
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Rating: 5 stars
12/23/2009
Really wow Read More
(8)
Rating: 5 stars
08/01/2013
That's my abuelitas recipe. Right down to the cinnamon stick! Regional cooking at its best! Read More
(5)
Rating: 1 stars
11/07/2012
I did not care for this recipe. Read More
(3)
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Rating: 1 stars
03/14/2012
This didn't work for me at all:(:( It cook on the stove while I stired for almost 2 hours. Then Ipoored it into a pan even though it was still pretty runny. I put it in the fridge and it stayed in there all night and the next day.I ended up throwing it away because it was gooey and clumpy:(. Read More
(3)
Rating: 4 stars
12/22/2011
Im not sold on naming this candy fudge. Its tasty and sticky. Taste like a carmel with nuts and a touch of cinnamon. My end product was not pretty but tasted good. Read More
(1)