Dallas-based candy maker R. J. Williams believes his “Mexican fudge” to be richer, smoother, and easier to make than American fudge.
- 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)
- Put sugar, evaporated milk, evaporated goats’ milk, corn syrup, and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. Increase heat to medium and cook, stirring, for 20 minutes. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again stirring constantly—make sure to scrape the burned bits off the bottom as they develop—until the temperature reaches 245°. Immediately remove pot from heat, stir in vanilla and butter, and continue to stir mixture occasionally as it cools.
- When the candy cools to 180°, stir in pecans (if using), and transfer to a buttered 9” x 12” baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.