Jamoncillo de Leche (Mexican Fudge)

8
Luci Silva 1

"If you have ever been in Texas or any of the Southwest border cities you will be familiar with this candy. If you are Mexican-American, good food is a part of our tradition. This candy resembles a type of fudge."

Ingredients

55 m servings 124 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

8
  1. 8 Ratings

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This is absolutely wonderful candy! I love Mexican candy and this is the real thing. Took a full 45 minutes of cooking with nonstop stirring. Got a little tired but oh my it was worth it. Ca...

Tastes really good! But if you want something to whip up quick this is not a recipe for you! You have to stir this constantly for a good 30 - 45 minutes! Definetely not good for bad hands LOL Pr...

A little elbow grease doesn't hurt and neither does stirring this delicious recipe. I have never tasted anything soooo yummy. This brought back memories of my childhood growing up in El Paso, Tx.