Mexican Candy Recipes You’ll Definitely Want Give a Chance To
Easy Mexican Candy Recipes
Though many people don’t like the idea of having candies which have chilies as an important ingredient, it is not a bad idea to give these recipes a shot. Due to their unique taste, Mexican candies are imported in large quantities and are becoming an important delicacy for Americans. Most of the following candy recipes are generally made on specific holidays but you can make them at home anytime you want.
- Drained, peeled and grated coconut, 1
- Sugar, 1 pound
- Beaten egg yolks, 3
- Butter, 1 tbsp
- Water, 1 cup
- Ground cinnamon to add taste
Take the liquid which was drained from the coconut and add enough water to make sure you get three cups of liquid. Place a saucepan on low heat and pour the liquid in it. Now add in the sugar and mix until you get a thick mixture. Turn off the flame and add in the beaten egg yolks and grated coconut. Again heat the saucepan and keep on stirring for few minutes. Remove the pan from the flame and add in the butter, mix well. Spread this entire mixture in a baking dish and allow it to cool completely before serving.
- Heavy cream, 1 cup
- Light brown sugar, 1 cup
- Dark brown sugar, 1 cup
- Chopped nuts, 2 cups
- Butter, 2 tbsp
- Crushed red pepper flakes, 1 tbsp
In a saucepan over medium flame, put the sugar and cream and stir it well. Make sure the sugar gets completely dissolved in the cream and you get a thick mixture. Now add in the butter, nuts and chili. Stir it for a minute and drop it by spoon on a wax paper lined cookie sheet.
- Sugar, 1 pound
- Light corn syrup, 2 cups
- Pecan, 1 cup
- Butter, 4 tbsp
- Mexican vanilla extract, 1 tbsp
- Evaporated milk, 2 cans
- Evaporated goat milk, 2 cans
- Salt, 1 tbsp
In a big pot add in the milk, corn syrup, salt and sugar. Place this mixture over low flame and keep on stirring it with a wooden spoon for an hour. After an hour, turn up the flame and keep stirring it for twenty minutes. When the mixture looks completely cooked, remove the pot from the flame and add in the butter and vanilla extract. Keep stirring as the temperature cools down and after sometime add in the nuts and pour this entire mixture in a baking dish and allow it to cool. After the mixture has cooled down completely, cut it into bars and serve.
- Piloncillo (brown loaf sugar), 1 pound
- Pumpkin seeds without shells, 1 cup
- Toasted sesame seeds, 1 cup
- Water, 2 cups
Place the piloncillo and water in a saucepan and bring it to a boil. Now lower the heat and keep stirring the syrup with a wooden spoon until it become a little thick. While the syrup is getting ready, cook the pumpkin seeds on a dry skillet. Be careful as they tend to jump out while heating. When the syrup has become thick, immediately remove it from the heat and add in the pumpkin and toasted sesame seeds. Scoop out a tsp of this mixture and drop it on the wax paper and cover it.
The above mentioned Mexican candy recipes allow people to make delicious candies at home. One more important thing to remember while making Mexican candies is that the weather plays a very important part while making candies, so avoid making candies during the rains as the candy will turn out to be sticky and uncooked due to the presence of moisture.