Anyone know how to make it? I have been looking for something we called Leches Dulces in San Antonio. I have no idea what it is made out of. I assume it is basically sweetened condensed milk, milk, vanilla, and powdered sugar, thoroughly blended and made into a cake. They typically come out in little tannish coloured squares and are very sweet but oooooooo so good. Anyone have an actual recipe? Share your own candy recipe?
HUGS!
Sqrl
I don’t know the candy you’re talking about, but that reminds me of the most fabulous cake. I get it at a Cuban restaurant downtown whenever I can, and I’ve found a recipe that’s pretty similar to how Cafe Havana makes it. And thus do I bring you… Tres Leches:
Pastel de Tres Leches
1 1/2 cups all purpose flour
1 T baking powder
4 eggs separated
1 1/2 cups sugar
1/2 cup milk
Topping (recipe follows)
Meringue (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13x9x2" pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks one at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown (40-45 minutes). Remove from oven and let cool on a rack. Prepare Topping and pour over cake. Let sit until all the mixture is absorbed, 20 to 30 minutes.
Prepare meringue and spread over cake. Garnish as desired with fresh berries and mint leaves. Refrigerate.
Topping
1 12oz. can evaporated milk
1 14oz. can sweetened condensed milk
2 cups whipping cream
In a small bowl, combine milks and cream. Pour half the mixture into a saucepan and bring to a boil, stirring constantly. Remove from heat and stir in remaining mixture. Cool before adding to cake.
Meringue
3 egg whites
1 cup sugar
6 ounces light corn syrup
Juice of 1 lime
In the top of the double boiler over medium heat, mix egg whites and sugar; beat until frothy with electric mixer. Slowly add corn syrup and beat to form stiff peaks. Add lime juice and beat until meringue turns shiny. Remove from heat until ready to spread on cake.
Mmmmmmmm… tres leches…
MMMMM that does sound good.
BTW, I am not looking for candy such as those that can be found at http://www.bad-candy.com no matter how funny their reviews can be. Eventhough I do like Sabrosos, Lucas, and a variety of Tamarind derived candies.
HUGS!
Sqrl
We always called that candy Panocha when I was a kid. I think it has brown sugar in it.
Try searching for “Panocha”.
Maybe Dulce de Leche?
I have never made this, so I do not have a TNT recipe, but here is one I found at http://dessertrecipe.com/AZ/DlcdLch.asp
Dulce de Leche
Ingredients
1 gallon milk
1 vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda
Directions
1 In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
2 Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to low and simmer, stirring frequently, until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
3 Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator.
Makes 1.75 pounds.
Then again, I may be thinking of something different.
It looks like, from this recipe, that Dulce de Leche consists of one ingredient: Sweetened Condensed Milk.
Easy enough to make. 
OOO, Motorgirl. I love you. That sounds about right. MMMMMM MMMMM MMMMM. I will have to make them.
Panochas are good too. Those tend to have a consistency closer to divinity if I remember correctly. We never had them with walnuts but typically used pecans since walnuts tended to grow a lot farther north.
Anyone have any other candy recipes (preferably foreign) to share?
HUGS!
Sqrl
PS. SqrlCub, that bad candy website was awesome. You should really post stuff like that more often so we can love and adore you more. - teehee 
I wonder if the recipe I posted would be easier in a double boiler? Food for thought.
My only real question is what type of milk should I use? I am guessing whole milk all the way with nothing else added (like vitamin d) if I can find it.
HUGS!
Sqrl
Whole milk all the way! Or you won’t get the thickness you need in the finished product.
Vitamin D added is probably just fine, but steer clear of any with added protein, and maybe added Vitamin C. I have no scientific reason for being leery of added Vitamin C, but added protein will definitely affect the texture.
motorgirl has it perfect.
That’s how we made them too.
we would put them in pastry bags though and pipe out a ‘blob’ and place a pecan half on top.
unnecessary, but pretty.
I don’t remember using baking soda…I do remember how LONG it would take to make them though…stirring and stirring…