This candy is popular throughout Latin America and has many variations. In Guatemala it's known as "Little Milk Legs." Evaporated milk gives it an especially creamy, rich taste. Although it requires some time and patience to make, the results are well worth it!
24 to 30 candies
1 (12-ounce) can evaporated milk
1/2 cup water
2 cups granulated (white) sugar
1 small cinnamon stick
In a medium heavy-duty saucepan, combine evaporated milk, water, sugar and cinnamon stick. Bring to a boil over medium-low heat, stirring constantly with wooden spoon, until a temperature of 240°F (116°C). is reached. (This will take approximately 45 to 65 minutes.) Adjust heat as needed to avoid boilover. Remove from heat once temperature is reached.
Remove cinnamon stick. Stir vigorously periodically (it will lighten in color slightly) until mixture cools, thickens some more and can be handled. To speed the cooling process, hot mixture can be carefully divided into two bowls and stirred.
Line baking sheet with wax paper. Use pastry bag with wide tip to form 2 to 3-inch long candies (legs). If pastry bag is not available, pieces of candy can be rolled with hands, dusted lightly with flour to prevent sticking. Allow to dry at room temperature.
Store in tightly covered container.