Jamoncillo de Leche (Mexican Fudge)

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 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 the bottom of the pan when you stir.

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