Burnt-Milk Fudge | Saveur
Dallas-based candy maker R. J. Williams believes his "Mexican fudge" to be richer, smoother, and easier to make than American fudge.
Ingredients
- 5 lb. sugar
- 4 (12-oz.) cans evaporated milk
- 1 (12-oz.) can evaporated goats' milk (or substitute evaporated milk)
- 2 cups light corn syrup
- 1 Tbsp. salt
- 1 Tbsp. vanilla extract
- 4 Tbsp. butter
- 1 cup pecans (optional)
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