Macarrones
These delicious candies are made with milk and sugar that is slowly and patiently cooked (most often in heavy copper pots). There are several variations as well, two of which are below. During my travels in Mexico, I never met any candy makers who used a thermometer because they rely on knowledge, feeling, and instinct, but if you have one I suggest you use it (see page 13) and slowly train your eye. When the recipe asks you to beat the mixture at the end, do not use the spoon you have been stirring with, because any leftover sugar will cause the mixture to rapidly crystallize (if for some reason this happens, though, it makes a delicious ice cream topping).
Recipe information
Yield
makes about 4 dozen
Ingredients
Preparation
Step 1
In a tall, heavy pot (at least 5 quarts), combine the sugar, milk, corn syrup, canela, baking soda, salt, and butter and bring to a boil, stirring. Cover with a lid for 2 minutes to remove the sugar crystals and cook, stirring occasionally so it doesn’t scorch the bottom of the pan, until it reaches the soft-ball stage, or 235° to 240°F, 20 to 25 minutes.
Step 2
Remove from the heat, discard the canela, and let cool for 30 minutes until it is about 180°F. Meanwhile, grease an 8 by 8-inch pan, line it with parchment paper, and butter it again.
Step 3
When the mixture has cooled, add the vanilla and beat by hand with a clean wooden spoon until the mixture thickens and loses its gloss, about 5 minutes. Pour the mixture into the prepared pan and smooth it out with an offset or a rubber spatula. Allow to set, about 6 hours, and cut into 1- by 2-inch rectangles. Alternatively, you can put the mixture into a piping bag with a starred tip and pipe into 4-inch logs over wax or parchment paper and allow to cool.
VARIATION: MARINAS
Step 4
Form the mixture into Ping-Pong-size balls and lightly flatten with the palm of your hand. Place on wax or parchment paper, put a toasted pecan half in the center of each, and press down gently; allow to cool.
VARIATION: MORELIANAS
Step 5
Preheat the oven to 400°F. Form the mixture into Ping-Pong-size balls and flatten between two heavy pieces of plastic using a tortilla press or rolling pin so they are about 1/16 inch thick (like a tortilla), then transfer to a heavily greased baking sheet. Bake until the tops are browned, 5 to 7 minutes. Let cool. If you are going to store them, put pieces of wax or parchment paper between the layers.
