Mexican Candy Recipes

Mexican candy recipes are very different from traditional American candies. The main difference is of the presentation and of the various ingredients used in making different types of Mexican candies. For people who want to give these candy recipes a try, here are some great recipes...

Mexican people love having variety in their food. This variety can be seen in all the different dishes of the Mexican cuisine including candies. It is a known fact that Mexicans love adding chili to their food and candy is no exception. They add chilies to their candy also which causes the recipe to have its unique hot and sweet flavor. Chilies are a very important ingredient in various Mexican sweet dishes. For people who are looking to make some delicious Mexican candy, here are some recipes.

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.

Cocadas
Ingredients
Drained, peeled and grated coconut, 1
Sugar, 1 pound
Beaten egg yolks, 3
Butter, 1 tbsp
Water, 1 cup
Ground cinnamon to add taste
Preparation
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.

Praline Candies
Ingredients
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
Preparation
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.

Leche Quemada
Ingredients
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
Preparation
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.

Pepitoria
Ingredients
Piloncillo (brown loaf sugar), 1 pound
Pumpkin seeds without shells, 1 cup
Toasted sesame seeds, 1 cup
Water, 2 cups
Preparation
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.