Jamoncillo De Leche Mexican Fudge Recipes

JAMONCILLO DE LECHE

Steps:

• Line an 8 x 8-inch pan with parchment paper of spray with non-stick cooking spray. Set aside.
• Combine butter, sugar, sweetened condensed milk, and vanilla extract in a 3-quart saucepan over low heat.
• Bring to a boil and continue to simmer for 15 minutes stirring frequently with a wooden or silicone spoon.
• Place a teaspoon of fudge in a bowl with cold water to test. Drain water and mold fudge into a ball with your fingers. If you are able to form a ball, fudge is ready for the next step. If not, continue simmering and stirring for a couple of minutes and test again.
• Carefully transfer fudge to bowl of a stand mixer.
• Mix on medium low for 5 minutes.
• Fudge will begin to set.
• Immediately transfer to prepared pan, evenly spreading with spatula.
• Refrigerate for at least 90 minutes.
• Slice into 16 squares and enjoy.

MILK FUDGE RECIPE (JAMONCILLO DE LECHE)

Steps:

• Gather the ingredients.
• Lightly butter or grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.
• Combine the condensed milk, evaporated milk, butter, vanilla, cinnamon and salt in a saucepan.
• Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. The candy should easily slide out of the pan.
• At this time, you can add food coloring to the batch if you like. Pink, red, and green are the most popular colors. Be sure to work fast because the fudge will set up fairly quickly.
• Pour into the prepared pan and allow to set at room temperature, about 2 hours.
• Cut into rectangles or desired shapes. Based on a recipe from My Sweet Mexico by Fany Gerson (Ten Speed Press, 2010). [ Buy on Amazon ]

JAMONCILLO DE LECHE (MEXICAN FUDGE)

Steps:

• 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.

JAMONCILLO DE LECHE (MEXICAN FUDGE)

Steps:

• 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.