Manna From the Gods, Pt. 2

Image by stu_spivack via Flickr

Cremitas de Leche


1 qt. whole milk
2 3/4 cups sugar
1/4 tsp. baking soda


Lightly oil a baking sheet or line it with parchment or a silicone liner.

Start by whisking the milk and sugar together in a heavy 6 qt. pot.  Dissolve baking soda in a tbsp. of water and add the the milk and sugar mixture.  Bring the mixture to a brisk simmer over medium heat.  The mixture should be cooking a a rolling simmer, but should not boil over the edge of the pot, so regulating the heat is important.  You should be stirring constantly.  Within 45 minutes, the temperature of the mixture should reach 238 degrees with a candy thermometer (at this temperature a small amount of hot mixture will firm up into a pliable ball when dropped in a cup of cold water).  Keep stirring frequently.  Mixture will thicken and darken.  Pour the mixture into the metal bowl of a stand mixture and with a paddle attachment beat at the slowest speed.  After about 15 minutes, the temperature of the mixture should be at about 150 degrees.  The fudge will turn from glossy to satiny in appearance and it will start to separate from the sides of the metal bowl.  Turn off the mixer and scoop the contents onto the prepared baking sheet.  Press the malleable fudge so that it is between 1/2 inch to 1 inch in thickness.  Cool thoroughly and cut into squares.