Jamoncillo (pronounced: HAM-on-SEE-yoh) is a soft and rich Mexican milk fudge.
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This traditional Mexican candy can be found at candy stores, corner liquor stores, and more.
What is Jamoncillo made of?
Jamoncillo de leche is a Mexican milk fudge made with whole milk, sugar, vanilla, cinnamon and baking soda. The mixture thickens when cooked together then molded. Wrap some up as a gift for the holidays.
Table of Contents
Ingredients
Variations
There are many variations of this Mexican dessert.
In Guanajuato, the traditional jamoncillo recipe is prepared with cinnamon and walnuts. While in Sonora, Chihuahua, Nuevo León and Coahuila, you’ll see pine nuts and almonds.
Other states like Zacatecas, San Luis Potosí and Guanajuato, this candy is usually made with wafers.
Instructions
- In a pot, add the milk, sugar, vanilla, and cinnamon stick. Stir constantly.
- Before it boils and the milk begins to foam, add the baking soda.
- Reduce from medium heat to low heat.
- Scrape the sides of the pan every so often.
- Stir constantly for 30-45 minutes.
You don’t want it to stick to the pot. Keep stirring to evaporate the liquid.
It might take longer than 30-45 minutes, depending on the pot you use. Use a candy thermometer, and cook to between 234 and 239°F.
The milk will thicken and become darker, resembling dulce de leche but thicker.
When you stir and you can see the bottom of the pot, it’s ready to be removed from the heat.
Continue stirring for a couple of minutes, about 5 minutes. This will help it cool.
To Mold Fudge:
- Place a sheet of wax paper on a large rectangular plate, or a square pan.
- Pour the cooled (still warm) mixture. Smooth all over the wax paper using a spatula.
- Place another sheet of wax paper on top.
Use a wooden spoon, a silicone spoon, or a heatproof spatula. We are working with high temperatures here, and not just any kitchen utensils will work.
Cool completely then refrigerate 2 hours before slicing into squares.
Pro Tips:
- When the mixture is hot, you can place it in molds. You can give them different shapes like round or rectangular.
- If you are using small molds to form your sweet candy, grease them or line them with thin wax or parchment paper ahead of time.
- For a different touch, add nuts, almonds, or walnuts.
- The exact cooking times depend on the amount of milk you use, the type of pot you use, whether you have a gas or electric stove. Be patient. It will come together.
- Whatever you do, NEVER dip your finger in the hot candy! You will burn your skin.
Why does my fudge crumble when I cut it?
Overcooking fudge cause it to have extra-crystallization, causing it to crumble. The opposite also happens. When there’s too much liquid or it didn’t cook long enough, the fudge will not set. Use a candy thermometer and cook the fudge to between 234 and 239°F.
Storing:
Do not store in the fridge. Store in an airtight container at room temperature for up to 2 weeks. To freeze, wrap the candy in wax paper and place in a large sealable bag, removing as much air as possible. Place in the fridge for up to 2 to 3 months. Allow to thaw 2-3 hours before eating.
Other Mexican desserts:
Jamoncillo is a yummy traditional Mexican confection that’s perfect for when you need to satisfy your sweet tooth cravings.
Save this recipe for the holidays. They make a great food gift for friends and family.
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Did you make this recipe? Please rate the recipe below!
Jamoncillo (Mexican Milk Fudge Candy)
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups sugar
- 1 teaspoon vanilla
- cinnamon stick (small piece)
- ½ teaspoon baking soda
Instructions
- In a stock pot, add the milk, sugar, vanilla, and piece of cinnamon stick.
- Turn on stove and turn to medium heat.
- Stir constantly using a wooden spoon.
- Right before it boils, add the baking soda.
- Immediately turn the heat to low.
- Stir without stopping for 30-45 minutes.
- Use a candy thermometer and cook the fudge to between 234 and 239°F.
- How long will depend on the pot you use.
- Stir with the spoon, and if you can see the bottom of the pot, it's ready.
- It will look like dulce de leche but a thicker consistency.
- Remove the pot from the heat.
- Don't stop stirring. Stirring will help it cool down.
- Place wax paper on a rectangular plate.
- Pour the cooled (but still warm) mixture all over the wax paper.
- Spread evenly using a spatula.
- Place another piece of wax paper over the candy mixture.
- Cool completely then refrigerate for 2 hours.
- Slice into squares.
Notes
- When the mixture is hot, you can place it in molds. You can give them different shapes like round or rectangular.
- If you are using small molds to form your sweet candy, grease the molds or line them with thin wax or parchment paper ahead of time.
- For a different touch, add nuts, almonds or walnuts.
- The exact cooking times depend on the amount of milk you use, the type of pot you use, whether you have a gas or electric stove. Be patient. It will come together.
- Whatever you do, never dip your finger in the hot candy! It will burn your skin.
How would the recipe change if using evaporated goat milk?
Yes. The flavor would change too. Goats milk has a different flavor. Also evaporated milk is sweeter because of the way it is processed. However, that said, it would still be yummy. Please let us know if you try it. I’d love to hear the end results.
Great recipe! Can it be doubled?
Yes! Go to the recipe card and touch/ click where it says SERVINGS. A bar will pop up. Move it to the number of servings you want. The recipe ingredients will change according to how many jamoncillos you want.
This would be a nice change-up from the usual fudge this holiday season! Loving the cinnamon in this. 🙂
Yes, try them this holiday season! Jamoncillo is so good.
I had no idea this existed, but I know I need it in my life. It looks delicious!
They are the best! I love making jamoncillo. So yummy.
An easy and delicious dessert. I needed a little something for my sweet tooth and this cured it.
So glad you enjoyed the jamoncillo. They are hard to resist!
I love how this fudge uses just a few simple ingredients. Perfect little morsels to nibble on or to make gifts too.
Yes. Jamoncillo makes a great gift for the holidays.
So delicious! we have a very similar dessert in Bolivia, but I can’t figure out the recipe.
I tried yours and I taste almost the same. I love the spices! delicious!
How interesting! I would love to know what dessert is similar to jamoncillo. I’ll have to do a quick search on Google.