Glorias are irresistible. Made from goat’s milk and pecans they are typically found in Linares in the province of Nuevo Leon, Mexico. Easily recognized by their bright red cellophane wrapper these typical candies are easy to make and nice as a gift. If you don’t have a candy thermometer you can use the method of dropping a small spoonful of your caramel into a glass of cold water. Once the caramel forms a ball that holds its shape once cooled in water you have reached the firm ball stage and that is what you are looking for.
2 cups whole goat’s milk
1 ¼ cup sugar
2 tablespoons light corn syrup
Pinch of salt
¼ tsp baking soda
2 tsp pure vanilla extract
1 cup finely chopped toasted pecans
Butter a medium baking dish or bowl and set aside.
In a medium (the deeper the better, this is going to boil up high) saucepan combine 1 cup of the goat milk, sugar, corn syrup, salt and baking soda. Cook over medium heat, stirring regularly until mixture comes to a boil. Cook over medium heat until candy thermometer reaches 242 Fahrenheit, or it has a light caramel color and all the foam has gone away. This should take you about 30 minutes.
Slowly add in the remaining milk and cook until the mixture reaches 246 Fahrenheit. Stop cooking and stir in the pecans and vanilla. Some sugar crystals is what you are looking for, so don’t worry. You want a texture with some soft pieces and other slightly dryer parts. Stir to cool and pour into butter dish/bowl.
Once cool enough to handle drop mounded tablespoonfuls of the mixture onto little squares (2”x3”) of parchment or cellophane (preferable red), roll and twist to wrap candy.
Makes 24, so you will have plenty to share.