Leche Quemada

1 quart milk
2 cups sugar
1/8 tsp cream of tarter
1/2 cup pecans or pecan halves

Place milk, sugar, and cream of tartar in a saucepan. Stir to dissolve. Cook over low flame about 1 hour or until mixture begins to thicken. Stir occasionally and later constantly. When mixture thickens, check by caramel method (dropping small amount of mixture into a cup of cold water until a soft ball forms) or use candy thermometer and let it be 232 degrees. Remove from heat, add chopped pecans. Pour into wax-paper lined square cake pan and let it cool; cut into squares. Top with pecan halves for decoration.

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