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Recipe Category: Mexican
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Ingredients
Recipe for: Macarrones
Makes ABOUT 4 DOZEN
- 3 cups sugar
- 2 cups whole milk
- ¼ cup light corn syrup
- 1 small stick canela
- ¼ teaspoon baking soda
- pinch of salt
- 1 cup unsalted butter
- 1 teaspoon pure vanilla extract
Method
- 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
- 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
- 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
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