Jamoncillo de Leche (Mexican Fudge)

1 quart whole milk

1 ¾ cups white sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

1 cinnamon stick

1 cup chopped pecans

24 pecan halves for garnish

Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.

Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.