Leche quemada
- T Millan
- Sep 1
- 2 min read
Updated: Sep 5
Leche quemada(burnt milk)—is a classic Mexican candy made from simple ingredients but filled with meaning. Sweet, creamy, and topped with a pecan, these little treats are often made for holidays and family gatherings. For Día de los Muertos, leche quemada becomes more than just candy—it’s a small, homemade gift to honor loved ones at the ofrenda (altar) and to share sweet memories with family.
Ingredients for Leche quemada
1 can evaporated milk (12-ounce)
2 cups white granulated sugar
1 cup pecan halves (raw or toasted)
Instructions for Leche quemada
If desired, toast the pecans in the oven at 350℉ (177℃) for 5 minutes.
Add the sugar and evaporated milk to a medium-sized saucepan. Stir to dissolve the sugar and cook over medium to low heat, stirring frequently. Adjust the temperature as needed to maintain a low boil, and watch the pot carefully to prevent the mixture from boiling over.
After about 42-45 minutes, the mixture will thicken to a pudding-like consistency. As you stir, the mixture should be thick enough to give glimpses of the bottom of the pan. If using a candy thermometer, the temperature will read around 225℉ (107℃).
Remove the pan from the heat and let the mixture cool for 8-10 minutes. Whisk the leche quemada periodically to keep it smooth as it cools.
Once the leche quemada thickens slightly, use a cookie scoop or small spoon to place a dollop onto a cookie sheet lined with wax paper.
Add a pecan half in the center of the leche quemada before it cools completely.
After the candy is completely cooled, individually wrap the leche quemada candies in food plastic wrap or store them in an airtight container for up to 1-2 months.
NOTES
The leche quemada will continue to thicken as it cools. Ideally, each dollup will have a slight dome shape. If the mixture is too runny and spreads quickly on the cookie sheet, allow the mixture to cool for a few more minutes.
If the leche quemada is still runny after cooling for 10 minutes, return the pot to the stove and cook it a few more minutes to remove more moisture.
✨ Tradition Tip: Wrap each piece of leche quemada in colorful papel de celofán (cellophane) before placing them on your ofrenda. Not only does it make the candy look festive, it also reflects the bright colors used to welcome spirits home.
Don’t miss Día de los Muertos 2025 in Historic Downtown McKinney
Saturday, October 11, 2025
