📝 About This Recipe
Hailing from the town of Linares in Northern Mexico, these iconic candies are a luxurious blend of caramelized goat milk and crunchy pecans. Known for their distinct burnt-orange hue and velvety texture, Glorias offer a sophisticated sweetness that balances the earthy tang of 'leche de cabra' with deep notes of vanilla and cajeta. Wrapped in their signature red cellophane, they are a true testament to Mexico's rich confectionery heritage and a must-make for any lover of artisanal sweets.
🥗 Ingredients
The Milk Base
- 4 cups Goat Milk (Full-fat, high quality)
- 1 cup Whole Cow Milk (Adds extra creaminess)
- 1/2 teaspoon Baking Soda (Essential for color and preventing curdling)
Sweeteners and Flavor
- 2 cups Granulated Sugar
- 1/2 cup Light Corn Syrup (Provides a smooth, glossy texture)
- 2 ounces Piloncillo (Finely grated for deep molasses notes)
- 1 tablespoon Mexican Vanilla Extract (Add at the very end)
- 1/4 teaspoon Salt (To balance the sweetness)
The Crunch and Finish
- 1.5 cups Pecan Halves (Lightly toasted and coarsely chopped)
- 2 tablespoons Unsalted Butter (At room temperature)
- 24 squares Red Cellophane (4x4 inch squares for traditional wrapping)
👨🍳 Instructions
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1
In a large, heavy-bottomed copper pot or a thick stainless steel Dutch oven, combine the goat milk, cow milk, sugar, and piloncillo. Stir over medium heat until the sugars are completely dissolved.
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2
Dissolve the baking soda in a tablespoon of water and stir it into the milk mixture. Be prepared, as the mixture will foam up slightly; this is the reaction that creates the characteristic caramel color.
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3
Add the light corn syrup and salt. Bring the mixture to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer.
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4
Cook the mixture, stirring frequently with a wooden spoon or silicone spatula. Ensure you scrape the bottom and sides of the pot to prevent scorching.
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5
After about 30-40 minutes, the milk will thicken significantly and turn a deep amber-gold color. Continue to stir constantly at this stage as the sugar concentrates.
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6
Using a candy thermometer, monitor the temperature. You are looking for the 'soft ball' stage, which is approximately 235°F to 240°F (113°C-115°C).
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7
Once the temperature is reached, remove the pot from the heat immediately to stop the cooking process.
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8
Stir in the unsalted butter and the Mexican vanilla extract. The mixture will be very hot and aromatic.
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9
Vigorously beat the mixture with a wooden spoon for 2-3 minutes. This aeration helps create the slightly fudge-like, chewy consistency unique to Glorias.
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10
Fold in the toasted chopped pecans until they are evenly distributed throughout the caramel.
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11
Allow the mixture to cool in the pot for about 10-15 minutes, or until it is cool enough to handle but still very pliable.
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12
Grease your hands lightly with butter. Scoop about 2 tablespoons of the mixture and roll into a rough log or ball shape.
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13
Place each piece onto a sheet of parchment paper to cool completely and set firmly, which takes about 1 hour.
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14
Once set, wrap each candy in a square of red cellophane, twisting the ends to seal them in the traditional Linares style.
💡 Chef's Tips
Use a heavy-bottomed pot; goat milk has a tendency to burn easily if the heat isn't distributed evenly. Do not skip the baking soda; it reacts with the amino acids in the milk (Maillard reaction) to create the deep flavor and color. If you don't have a thermometer, drop a small amount of the mixture into ice water; it should form a soft, pliable ball that flattens when pressed. Toast your pecans just before adding them to the mixture to ensure maximum crunch and oil release. If the mixture gets too hard before you finish shaping, place the pot over very low heat for 30 seconds to soften it back up.
🍽️ Serving Suggestions
Serve alongside a glass of cold milk or a hot cup of Mexican café de olla. Pair with a small glass of aged Tequila or Mezcal for a sophisticated adult treat. Arrange them on a platter with other Mexican 'dulces típicos' like ate de membrillo and cocadas. Crumble a leftover Gloria over premium vanilla bean ice cream for an incredible sundae topping. Give them as a gift in a rustic wooden box lined with tissue paper for an authentic touch.