Lime milk fudge

Lime milk fudge

Alfajores de leche

By
From
My Abuelo's Mexican Feast
Makes
30

These were my Abuelo‘s favourite treat! As a doctor he usually avoided desserts, but he never turned down these when Abuela made them. The best alfajores were made with fresh milk just taken from the cows. In those days Alvarado was dotted with dairy farms and it was easy to get beautiful, fresh, creamy milk.

Ingredients

Quantity Ingredient
500ml milk
250g sugar
1 lime, zested, kept in 1 cm wide strips
extra lime zest, cut into thin strips, for garnish

Method

  1. Place the milk, sugar and wide lime zest strips in a large saucepan over a medium heat. Bring to the boil gently, stirring constantly. Reduce the heat to low and allow to simmer for about an hour, stirring often to prevent it from burning. Stick with it, as it will be worth the commitment.
  2. When the milk is reduced to a quarter of its original volume and has thickened (it should resemble the consistency of honey, with a sand-like texture at the base of the pan), remove the pan from the heat and keep stirring until the mixture cools slightly.
  3. Remove the lime zest. Pour the mixture onto a baking tray lined with baking paper and allow to cool.
  4. Cut the fudge into diamonds and arrange on a plate. Top with the curled extra lime zest strips for decoration. Allow to rest until slightly dry.
  5. These will keep for a week in an airtight container – if you can resist eating them all before then!
Tags:
Mexican
Latin
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