Mexican Burnt Milk Candy (Leche Quemada)
Mexican Burnt Milk Candy Recipe – Mexican Burnt Milk Candy, or Leche Quemada, is a rich, caramel-like treat made from slowly cooked milk and sugar. With its creamy texture and deep, toasted flavor, this traditional Mexican sweet is perfect for holidays or gifting, offering a delicious taste of Mexican confectionery.
Why We Love This Leche Quemada Recipe
Not all my recipes have a backstory, but today’s recipe is special. Mexican Burnt Milk Candy, or Leche Quemada, is tied to one of my earliest food memories and is near and dear to my heart. When I was little, after church on Sundays, my parents would take us to a family-owned Mexican restaurant. Although I can’t remember the food, I’ll never forget the little brown pieces of candy tucked at the bottom of the chip basket—firm, crumbly, and melt-in-your-mouth with a delightfully burnt caramel flavor.
For years, I searched for these candies, only to discover as an adult on a trip to Mexico that they were a variety of Mexican Milk Fudge called Leche Quemada. This recipe is my attempt to recreate those perfect candies from my childhood. They have a slightly dark, gently burnt caramel taste that melts on your tongue, with a crumbly yet firm texture. Mexican Burnt Milk Candy is wonderful—truly wonderful. Every time I taste them, they bring a tear to my eye. If you’re looking for a unique, heartfelt gift, these candies are a must-try!
Ingredients You Need
- Sweetened condensed milk – don’t confuse this with evaporated milk, which also comes in a can
- Brown sugar – light or dark
- Salt – brings out the flavor
- Unsalted butter – if using salted butter, omit 1/4 tsp of the added salt
- Vanilla extract – use high quality vanilla
How to Make Mexican Burnt Milk Candy
- Line a 9 X 13 inch baking pan with foil or parchment paper. Spray well with nonstick cooking spray.
- Place the sweetened condensed milk, brown sugar, and salt in a large 6-8 quart saucepan and set over medium-high heat. Secure a candy thermometer to the side of the pot. Stir well with a wooden spoon and bring to a boil.
- Once boiling, start cooking the candy over medium low heat. Stir continually until the candy thermometer reaches “soft ball stage” temperature, or 240 degrees F. It’s okay if the bottom browns and little burnt sugar pieces are floating around the mixture. Just make sure to keep stirring!
- At 240 degrees F, remove from heat and immediately stir in the butter and vanilla extract. Once smooth, carefully pour the mixture into the prepared dish and allow the mixture to cool.
- When the Mexican Burnt Milk Candy is firm, but still warm, cut into small squares. Do not wait to cut the candy when it’s all the way cool. It becomes hard to cut. Dust with powdered sugar if desired.
Get the Complete (Printable) Mexican Burnt Milk Candy Recipe Below. Enjoy!
Frequently Asked Questions
When stored in an airtight container, Leche Quemada can last up to 2 weeks at room temperature. For longer storage, you can refrigerate them, but the texture may change slightly.
Yes! The key to getting that perfect burnt flavor is cooking the mixture just long enough to achieve a gentle caramelization. For a stronger burnt taste, cook it a bit longer, but be careful not to burn it too much.
This candy makes a perfect gift! Package it in small, festive boxes or treat bags with a ribbon for a sweet, homemade gift that everyone will love.
Looking for More Homemade Candy Recipes? Be Sure to Try:
- Fluffy Divinity Candy
- Peanut Butter Candy
- Cinnamon Pecan Praline
- Microwave Peanut Brittle
- Mexican Chamoy Candy
Get the Complete (Printable) Mexican Burnt Milk Candy Recipe Below. Enjoy!
Mexican Burnt Milk Candy (Leche Quemada)
Ingredients
- 3 cans sweetened condensed milk (14-ounce cans)
- 2 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 12 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Line a 9 X 13 inch baking dish with foil or parchment paper. Spray well with nonstick cooking spray.
- Place the sweetened condensed milk, brown sugar, and salt in a large 6-8 quart sauce pot and set over medium-high heat. Secure a candy thermometer to the side of the pot. Stir well and bring to a boil.
- Once boiling, lower the heat to medium-low. Stir continually until the candy thermometer reaches “soft ball” temperature, or 240 degrees F. It’s okay if the bottom browns and little burnt sugar pieces are floating around the mixture. Just make sure to keep stirring!
- At 240 degrees F, remove from heat and immediately stir in the butter and vanilla extract. Once smooth, carefully pour the mixture into the prepared dish and allow the mixture to cool.
- When the Mexican Burnt Milk Candy is firm, but still warm, cut into small squares. Do not wait to cut the candy when it's all the way cool. It becomes hard to cut. Dust with powdered sugar if desired.
I love the taste but mine came out very sticky. I froze it in order to cut and it still resembled soft caramel I texture-any thoughts?
Hi Diane,
Did you happen to use a candy thermometer? If the temperature reached 240 degrees F, it should firm up as it cools.
Being an only child, my parents would actually buy me more of it at the counter, but it wasn’t the same. You couldn’t buy more of the basket stuff!
I’m guessing you’re from Houston. Lol. The children of the family that made our favorite candy has started making it again, but it’s also nice to have a recipe.
This is an AWESOME recipe! It tastes just like the candy I remember from the Monterrey House! Easy Breezy!
I have the sam memory except it was a chain, Casa Ole. They were delicious! Thanks for sharing!
What is on top?? Powdered sugar?
Hi Liana!
Yes, you can sprinkle to tops with powdered sugar if you like, but it is not necessary.
I’ve made many versions of leche quemada, Scottish tablet, dulce se leche, jamoncillo… this was my least favorite recipe 😫 I’ve never made it without whole milk, and thought it looked interesting to try a recipe without milk in it… but it didn’t turn out at all. Way to chewy and the flavor wasn’t my preference, either! I grew up on the border and was hoping this would a fun twist on a classic chihuahuan candy. Maybe some more details in your methodology specifically would be helpful!