Tejas

Step 1: Whisk 14 oz sweetened condensed milk and ¾ cup evaporated milk in a heavy pan and cook over a medium-low heat, stirring constantly, until very thick and caramel-coloured and a spoonful holds its shape on a cold plate, 25–30 minutes. Stir in ½ tsp vanilla extract and cool completely.

Step 2: Take a heaped teaspoon of the cooled manjar blanco, about 15 g, and press it between two 4 oz pecan halves halves into a small oval. Repeat to make about 20, set them on a lined tray and chill for 30 minutes, until firm.

Step 3: For the fondant, put 14 oz sugar, ¾ cup water and ¼ tsp cream of tartar in a small heavy pan over a medium heat and stir only until the sugar dissolves. Brush down the sides with a wet pastry brush.

Step 4: Boil without stirring until the syrup reaches 250°F (soft-ball stage), about 10 minutes. Add 1 tsp lime juice, then pour it into a heatproof bowl and leave it untouched until it cools to about 122°F, 15 minutes.

Step 5: Beat the syrup with a wooden spoon until it turns from clear to milky white and thick, 3–5 minutes. If it sets too firm, warm it over a pan of hot water until it flows again.

Step 6: Dip each chilled centre into the fondant with a fork, let the excess drip off and set it on baking paper. Leave until the shell is dry and crisp, about 30 minutes, then wrap each one in a square of tissue paper.