Dulce de Piña y Leche Recipe (Milk and Pineapple Fudge)

🧂 Ingredients

• 6 cups whole milk
• 1 cup brown sugar

  divided amount
• 3 cinnamon sticks
• 6 cloves cloves
• ½ pineapple

  whole , peeled, cored, and diced or grated
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• ½ teaspoon lime zest

  or orange zest

Instructions

• 1 Combine milk, ½ cup sugar, cinnamon, and cloves in a heavy-bottomed saucepan.
  
  Simmer until the milk is reduced to a quarter of the volume (30 mins approx.).
  Stir frequently, and watch that it does not overboil during cooking.
  
  Cool to room temperature and then in the refrigerator for two to three hours (it
  should be well chilled). Meanwhile, prepare the pineapple candy as indicated
  below.
• 2 In a medium saucepan, mix the minced or grated pineapple, 1 cup of water, the
  pinch of salt, vanilla, and lemon or orange zest, and the remaining sugar.
  
  Cover and boil over medium heat until the pineapple is soft and has the
  consistency of jam. Let the remaining liquid evaporate.
  
  Chill at room temperature and then in the refrigerator for two to three hours
  (it should be well chilled).
• 3 Once both candies are cold, mix the pineapple candy with the milk fudge and
  place it in a sealed container or glass pot. Store in the refrigerator for
  another hour or overnight before serving. Serve cold.
  
  Always keep chilled so it doesn't cut. It can last up to three days chilled.

Nutrition Info