These milk candies get their silky texture from sweetened milk.
- 4 cups sugar
- 2 cups milk
- 1 stick cinnamon, preferably Mexican canela
- 1⁄2 cup light corn syrup
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. fine salt
- 8 tbsp. unsalted butter
- 2 tsp. vanilla extract
- 1 cup mixed candied fruit, cut into 1⁄4″ pieces
- 1⁄2 cup chopped toasted pecans
- 1⁄2 cup chopped toasted walnuts
- 1⁄2 cup chopped toasted pine nuts
- In an 8-qt. pot, whisk together sugar, milk, cinnamon, corn syrup, baking soda, and salt. Bring to a simmer over medium-high heat; do not stir the milk. Use a metal spoon to skim off and discard any foam or solids that rise to the surface, rinsing the spoon in water after each use. Simmer, brushing the sides of the pot occasionally with water to prevent the sugar from crystallizing, until the mixture thickens and a candy thermometer reads 240°, about 30–35 minutes.
- Remove pot from heat. Add butter and vanilla; do not stir. Remove and discard cinnamon. Let mixture cool to 180°.
- Grease an 8″ x 8″ baking pan; line bottom with greased parchment paper. Stir milk–sugar mixture with wooden spoon until no longer glossy, 5 minutes. Add fruit, pecans, walnuts, and pine nuts; stir to combine. Transfer to baking pan; smooth surface with a rubber spatula. Chill until set, about 8 hours. Turn fudge out onto a cutting board and cut into sixty-four 1″ squares.