Jamoncillo de Leche (Mexican Fudge)7 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“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.” - by Luci Silva
Original recipe yields 1 pound
- 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.
Amount Per Serving (24 total)
- 124 cal
- 5.7 g
- 17.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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. Candy's ..." See moreso smooth and melts in your mouth. Sweetness is just right. I used walnuts (cheaper than pecans) and it was great. Make sure and use a big pot as milk seems to double in size until it boils down to a rich caramel color. I will be making this again!"
"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 Pretty g..." See moreood outcome tastes like pecan pralines but a little less sweet!"
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