Jamoncillo de Leche (Mexican Fudge)

Nut Candy

Jamoncillo de Leche (Mexican Fudge)

Jamoncillo de Leche (Mexican Fudge)
  • PREP TIME
    10 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    55 mins
  • SERVING
    24 People
  • VIEWS
    24

Transport yourself to the heart of Mexico with this delectable Jamoncillo de Leche, a creamy, melt-in-your-mouth fudge infused with the warm notes of cinnamon and the nutty crunch of pecans. A taste of tradition, perfect for sharing or savoring solo.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    4 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    69 mg
  • Sugar
    17 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a large, heavy-bottomed saucepan, combine the whole milk, granulated sugar, vanilla extract, baking soda, and cinnamon stick. (2 minutes)

02

Step
5 mins

Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. (5 minutes)

03

Step
20 mins

Continue cooking, stirring continuously, until the mixture thickens and turns a rich caramel color. After about 20 minutes remove the cinnamon stick.

04

Step
25 mins

Insert a candy thermometer and cook until it reaches the soft-ball stage, 240°F (115°C). Alternatively, cook until you can see the bottom of the pan clearly when you stir. (20-30 minutes)

05

Step
1 mins

Remove the pan from the heat and stir in the chopped pecans. (1 minute)

06

Step
5 mins

Using a hand mixer or a sturdy spoon, beat the candy vigorously for about 5 minutes until it thickens slightly and becomes less glossy.

07

Step
1 mins

Pour the mixture into a buttered 9x9-inch square pan. (1 minute)

08

Step
2 mins

Gently press the pecan halves onto the top of the warm candy in a decorative pattern. (2 minutes)

09

Step
3 hrs

Allow the jamoncillo to cool completely in the pan before cutting it into squares. (2-3 hours)

10

Step
0 mins

Store the candy in an airtight container at room temperature.

For a richer flavor, use Mexican vanilla extract.
Be patient and stir constantly to prevent the milk from scorching.
The soft-ball stage is crucial for the right texture. Use a candy thermometer for best results.
If you don't have a mixer, a wooden spoon and some elbow grease will work just fine!

Frederique Cartwright

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 8 Ratings)
Total Reviews: (3)

  • Aletha Conn

    Jun 14, 2025

    This recipe is amazing! My abuela used to make this, and it brought back so many memories.

  • Anahi Zboncak

    May 3, 2025

    The pecans add a wonderful crunch and flavor. I might try adding a pinch of sea salt next time to balance the sweetness.

  • Tevin Sanford

    Mar 21, 2025

    I tried this recipe, and it was a little too soft. I think I needed to cook it a bit longer to reach the soft-ball stage.

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