If you’ve visited Mexico, you’ve probably tried these goat’s milk caramel candies mixed with pecans and wrapped in bright red cellophane paper. The name gloria means “glorious,” and that’s exactly what these confections are. There are many versions of this candy made primarily in Linares, a city located in the south of Nuevo Leon. This recipe requires patience and a candy thermometer, but it isn’t difficult and the candies make very nice gifts.

　　

Ingredients

makes about 3 dozen

　　2 cups whole goat’s milk

　　1 1/4 cups sugar

　　2 tablespoons light corn syrup

　　Pinch of salt

　　1/4 teaspoon baking soda

　　2 teaspoons pure vanilla extract

　　1 cup finely chopped toasted pecans

　　

Step 1

Butter a medium baking dish or bowl.

　　

Step 2

Combine 1 cup of the milk, the sugar, corn syrup, salt, and baking soda in a tall, heavy pot (this is because the milk may rise substantially and can boil over) and cook over medium heat, stirring, until it comes to a boil, and then clip a candy thermometer onto the pot. Lower the heat and cook, stirring, until the mixture reaches 242°F, or is a light caramel color and a lot of the foam has gone away, 25 to 30 minutes.

　　

Step 3

Slowly, pour the remaining 1 cup milk into the pot and cook until the mixture reaches 246°F. Remove from the heat and stir in the vanilla and pecans. When you stir, some of the sugar will recrystallize, which is what we want so some parts are soft and others are slightly dry. Let sit until it’s just cool enough to handle, then scoop into ovals and wrap in red cellophane paper, twisting the ends.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.