Walnut Milk Caramel Candy

Walnut milk caramel (a dulce de leche-style candy) is a classic of Mexican sweets: a creamy, grainy candy cooked from brown sugar and milk, with walnuts. It is very sweet, so serve it in small squares with coffee.

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Method

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1. Butter a pan of about 20x20 cm.
2. Bring the sugar, milk and salt to a boil in a heavy-bottomed pot and cook over low heat, stirring often, until it reaches 115 °C (a drop in cold water forms a soft ball).
3. Take off the heat, add the butter and vanilla, and stir for 4-5 minutes until creamy, thick and slightly grainy. ⏱ Timer: 4 min
4. Stir in the walnuts.
5. Smooth the mixture into the pan and let it set at room temperature for 1-2 hours. ⏱ Timer: 1 h
6. Cut into squares and store in an airtight container.

Source: Project Gutenberg – Almibar (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

Tips

• A candy thermometer is more precise: 115 °C is the soft ball stage.
• Do not worry if it turns grainy while stirring; that is its characteristic texture.
• Smooth it into the pan quickly, because it sets.

Frequently asked questions

How long does it keep?

2 weeks in an airtight container.

Can I use something other than walnuts?

Pecans or hazelnuts work too.

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More mexican ideas

• Rosca de Reyes (Three Kings' Bread with Candied Fruit)
• Gelatina de mosaico (colorful mosaic gelatin dessert in milk gelatin)
• Horchata (Mexican rice drink)
• Candied Sweet Potato with Pineapple (Camote y piña)
• Almond Wafer Cookies
• Mantecado (Nut and Macaroon Ice Cream)
• Apple slices with Roquefort and cognac cream (postre de manzanas)

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