Jamoncillo (Mexican Milk Fudge Candy)

Jamoncillo (pronounced: HAM-on-SEE-yoh) is a soft and rich Mexican milk fudge.

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.

Ingredients

• Whole milk
• Sugar
• Vanilla extract
• Cinnamon stick
• Baking soda

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:

Mazapan

Mexican Sweet Breads

Gorditas de Azucar

Pay de Queso

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.

HUNGRY FOR MORE?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!