And I continue with traditional Mexican candy recipes! This time I bring you Mostachones, a candy prepared with sweet milk and pecans. When searching for the recipe, I discovered that these candies are called Mostachones, I used to call them “milk candies with pecans”. I looked for the origin of the name and here is the story I found: there was a man who was nicknamed “Mostachón” (I guess he had a very big mustache hahaha) and he wanted to win a girl who would not yield to his love, so looking for ways to impress her, he used the milk of his cows to prepared a candy that he adorned with a pecan. With this candy the girl fell at his feet. A sickly sweet story…. exactly like the candies that bear his name!
In Mexico you can find these candies everywhere, from street stalls to department stores. Obviously their taste varies depending on the quality of the ingredients used to prepare them; lately I have bought some that taste like plastic, horrible! As I always say, nothing better to prepare your food in your own kitchen where you can choose the quality of the ingredients.
I was impressed with the result of my first Mostachones. I loved them! I always thought that it was super difficult to prepare them and that you required special equipment. The only tool that is indispensable and perhaps not so common in a kitchen is a thermometer. And something important, you have to be really careful when boiling the milk with the sugar, it goes up quickly and it’s really hot, this depends on the height of the pot you use and the temperature of the flame. I used small paper liners for the shape.
A highly recommended recipe! They are tasty tasty!! My dad looooves this candy, he can eat several in a row without cloying. Now I can make them for him!
- 600 gr (21 oz) sugar
- 2 cups whole milk
- ¼ cup light corn syrup
- 1 stick cinnamon
- ¼ teaspoon baking soda
- Pinch of salt
- 80 gr (2.82 oz) unsalted butter
- 1 teaspoon vanilla extract
- 48 pecans halves, toasted
- - In a very tall heavy pot with a capacity of 5 quarts (4.7 liters), combine the sugar, milk, light corn syrup, cinnamon, baking soda, salt and butter. Bring the mixture to a boil stirring constantly. It should continue boiling until it reaches the soft-ball stage (235-240°F / 113-116°C), around 30-35 minutes. During this period, you must keep stirring carefully and constantly.
- - Remove from heat. Discard the cinnamon and let cool until it reaches 180°F / 82°C, around 20-30 minutes. Meanwhile arrange in small paper liners the pecans halves facing down (so that later when you take the candies out of the paper liners, the pecans remains on the correct side).
- - When the mixture is cool, add the vanilla and beat by hand with a wooden spoon until it thickens and loses its gloss around 5 minutes.
- - Pour the mixture into the small paper liners and flatten with an offset spatula.
- - Let them rest overnight.
- - Carefully remove the paper liners.
- Soft-ball stage means that when you drop a bit of the mixture into cold water to cool it down, it will form a soft ball.