Name: Jamoncillo (Mexican Milk Fudge)
Yield: 16 squares
Cuisine: Mexican
Ingredients: 1 teaspoon baking soda; 1 (4-inch) stick canela (Mexican cinnamon); 1 cup chopped pecans; 16 pecan halves, for garnish; 1¾ cups sugar; 2 teaspoons pure vanilla extract; 1 quart whole milk; Butter to grease the pan

Preparation info

16 squares

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This milky fudge-like candy is among my favorite Mexican indulgences. There are Latino grocery stores that sell it, but I always ask friends to bring me some when they come north of the border. Yet, as the recipe shows, it’s really very easy to make.

Ingredients

Butter to grease the pan
1 quart whole milk
1¾ cups sugar

Method

Butter a 9 x 9-inch square pan.
In a large, heavy saucepan, combine the milk, sugar, vanilla, baking soda, and canela and bring to a boil over medium heat. Using a candy thermometer, cook until the mixture reaches the softball stage, 240°F, at least 20 minutes.<