Pine Nut Milk Caramels

Pine nut milk caramel comes from the shared heritage of Mexican and Spanish confectionery, and it is related to the milk-based sweets loved in northern Mexico. The sugar is caramelised first, which gives it a deep, slightly bitter flavour, while the pine nuts add a buttery crunch. It is excellent in small portions, with coffee or as a gift.

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Method

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1. Butter a pan of about 20x20 cm.
2. Caramelize one third of the sugar in a heavy-bottomed pot over low heat, stirring, until dark golden brown.
3. Add the remaining sugar, then the condensed milk little by little, stirring constantly so the caramel does not clump.
4. Cook over low heat until it reaches 120 °C (a drop in cold water forms a hard ball).
5. Take off the heat, stir in the vanilla and pine nuts, and beat for 3-4 minutes until fluffy. ⏱ Timer: 3 min
6. Pour into the pan, cut into squares while lukewarm, and remove only once completely cooled.

Source: Project Gutenberg – Piñon Fudge – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

Tips

• Do not rush the caramelising: the dark golden brown colour is what gives the flavour, but do not let it smoke, or it will turn bitter.
• Add the condensed milk a little at a time, because hot caramel spits fiercely. Work with a long-handled spoon and keep children away from the hob.
• Cut it into squares while it is lukewarm, because it is brittle once cold. A sugar thermometer gives a more reliable result than the cold water test.

Frequently asked questions

How long does it keep?

For 3 weeks in an airtight tin in a dry place. It is worth separating the squares with baking paper, because they stick together in damp air.

What can I use instead of pine nuts?

Toasted almonds, walnuts or pecans are also good. Pine nuts are expensive, so many people use cheaper nuts.

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