Mexican Burnt Milk Candy (Leche Quemada)

Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.comUnique and addictive Mexican Burnt Milk Candy (Leche Quemada) perfect for edible gifts this season!

Addictive Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.com
Pin it on Pinterest!

Not all my recipes have a back-story. Sometimes they are just things we come up with in our kitchen that we feel are worth sharing.

However, today’s recipe is connected to one of my very earliest food memories, and is therefore near and dear to my heart.

MY OTHER RECIPES


When I was a very little girl, my parents would sometimes take us to a family owned Mexican restaurant, after church on Sundays. We always looked forward to these Sunday lunches out. Growing up in a family with five kids, we didn’t eat out that often.

Honestly, I don’t remember what I ordered or even the quality of the food. What is permanently etched in my mind from these early family meals, is the candy the restaurant owners tucked in the bottom of the chip basket.

That’s right, under the tortilla chips (that were served before the meal with salsa) were little brown roughly cut pieces of heaven.

Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.com

I never knew what they were called… These firm yet crumbly, melt-in-your-mouth, dark caramel squares, with a delightful slightly burnt flavor.

They weren’t fudge, exactly. The texture was too grainy (in a good way.)

They weren’t purely caramels, although they had a lovely caramel-like taste. They were too firm and crumbly to be caramels.

They weren’t quite pralines. Sometimes they had nuts, sometimes not.

They were entirely their own out of the ordinary thing.

Melt In your Mouth Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.com

For years, I looked for these candies in the bottom of other Mexican restaurant chip baskets, and I have yet to find them again. I also hunted around for a recipe, or at the very least, a name for these strangely alluring candies.

It wasn’t until I was an adult, and was traveling in Mexico, that I discovered they were a variety of Mexican Milk Fudge, called Mexican Burnt Milk Candy or Leche Quemada.

Now let me state immediately… There are many forms of Mexican Burnt Milk Candy out there, and they range vastly in look and texture.

This recipe is as close to my original Mexican Burnt Milk Candy memories as I could possibly make them.

Amazing Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.com

They are hard to the touch, yet crumbly, and immediately melt on your tongue. They taste of dark dark gently burnt caramel, yet don’t leave a harsh aftertaste.

Mexican Burnt Milk Candy is wonderful. Truly wonderful. In fact, they bring a tear to my eye every time I taste them.

If you are looking for a unique treat to give as gifts to friends and family this year, my vote goes to Mexican Burnt Milk Candy!

Must-Try Mexican Burnt Milk Candy (Leche Quemada) Recipe | ASpicyPerspective.com

PAGE: 1 2

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

16 comments on “Mexican Burnt Milk Candy (Leche Quemada)

  1. Jenny Flakeposted December 19, 2016 at 8:30 am Reply

    These look fantastic!!!  

  2. Kevin @ Closet Cookingposted December 19, 2016 at 10:18 am Reply

    Love the sound of these!

  3. Maria Lichtyposted December 19, 2016 at 12:19 pm Reply

    Caramels that melt in your mouth…sign me up!

  4. 2pots2cookposted December 20, 2016 at 4:06 am Reply

    My kind of candies ! I’m so into condensed milk sweets !!! Happy holidays !

  5. Emily @ Life on Foodposted December 20, 2016 at 7:25 am Reply

    I haven’t heard of this before but boy does it sound delicious!

  6. Aliciaposted December 21, 2016 at 11:13 am Reply

    Made these today. They are so good!

    Rating: 5
    • Sommerposted December 22, 2016 at 11:50 pm Reply

      Hi Alicia,

      YAY! Thanks so much for reporting back. You just made my day. :)

  7. Marla Meridithposted December 21, 2016 at 12:34 pm Reply

    This looks amazing!

  8. Robyn Stone | Add a Pinchposted December 21, 2016 at 4:02 pm Reply

    These look out of this world, Sommer! I would love to have some of these!

  9. Julie | Table for Twoposted December 21, 2016 at 11:26 pm Reply

    These look simply incredible! Definitely have to add this to my must try list!

  10. Jodyposted February 25, 2017 at 4:32 pm Reply

    I come from Northeast Texas and I could’ve written this! The restaurant we went to was called The Monterrey House. The taste of these candies make me remember being 5 with my hand plunged into a bowl of hot chips fishing for a little prize wrapped in wax paper. 

    Rating: 5
    • Michelle Mathisposted July 3, 2017 at 1:37 pm Reply

      Yes!!!! And we always hoped there was one extra piece, but alas, they only gave us one per person.

  11. Michelle Mathisposted July 3, 2017 at 1:35 pm Reply

    Ahhh, I remember the Monterey Mexican Food restaurant in Waco, Texas, where I discovered that sacred basket of chips containing little morsels of heavenly sweetness. In fact, reading this post was like reading my own personal experience. I can’t wait to try your recipe. Just in time for my birthday this week. Who needs cake????

  12. Diane Ganttposted August 13, 2017 at 11:04 pm Reply

    The Mexican candy I’ve been buying at every Mexican market or restaurant selling it has never matched that which I used to so look forward to whenever I visited Houston as a child. Today’s is always too smooth & shiny, more like our Louisiana pralines. Good but not the same. Your photo looks more like the type I used to so enjoy. When I read “grainy texture” and hard but crumbly I knew I had to try your recipe. I look forward to a trip down memory lane.

  13. sandiposted August 31, 2017 at 11:44 pm Reply

    How long do these keep do you think? Wondering how far in advance i could make them for a fiesta party.

    • Sommerposted September 2, 2017 at 12:59 pm Reply

      Hi Sandi!

      You could make them up to a week ahead with no issue. Just place them in an airtight container and keep them at room temperature.