Best 4 Jamoncillo De Leche Mexican Fudge Recipes
**Jamoncillo de Leche: A Taste of Traditional Mexican Fudge**
Indulge in the rich and creamy delight of Jamoncillo de Leche, a quintessential Mexican fudge that has captivated taste buds for generations. This delectable treat, also known as "milk fudge" in English, is an iconic confection with a velvety texture and a symphony of flavors that dance on the palate. Originating from the vibrant state of Guanajuato, Jamoncillo de Leche has become a cherished part of Mexican culinary heritage. It is often enjoyed as a sweet treat during celebrations, holidays, and everyday indulgences. If you're seeking a sweet escape, let's embark on a culinary journey with two enticing recipes that unveil the secrets behind creating this beloved fudge.
**[Recipe 1 Title]**: A Classic Encounter with Jamoncillo de Leche
This traditional recipe takes you back to the roots of Jamoncillo de Leche, using simple yet authentic ingredients that harmonize perfectly. With step-by-step instructions, you'll learn the art of achieving that irresistible smooth texture and rich milky flavor that defines this classic fudge.
**[Recipe 2 Title]**: A Twist of Delight - Jamoncillo de Leche with a Hazelnut Embrace
For those who seek a unique taste adventure, this recipe introduces a delightful twist to the classic Jamoncillo de Leche. The addition of roasted hazelnuts adds a nutty crunch and an extra layer of flavor that elevates the fudge to new heights. Discover how to incorporate these complementary ingredients and create a harmonious balance of flavors.
Whether you're a seasoned baker or a novice cook, these recipes cater to your skill level and guide you through the process of crafting this delectable Mexican fudge. So, prepare your taste buds for an extraordinary experience as we dive into the alluring world of Jamoncillo de Leche.
JAMONCILLO DE LECHE
Also known as Mexican milk fudge, Jamoncillo de Leche is a favorite confection.This recipe is courtesy of Imperial Sugar.
Categories Desserts
Time 29m59S
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 serving, Calories 202 calories, Sugar 31 g, Fat 8 g, Carbohydrate 31 g, Cholesterol 24 mg, Protein 2 g, SaturatedFat 5 g, Sodium 37 mg, TransFat 0.2 g
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 ]
Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Cholesterol 27 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, Sodium 79 mg, Sugar 26 g, Fat 8 g, ServingSize 24 squares (24 servings), UnsaturatedFat 0 g
JAMONCILLO DE LECHE (MEXICAN FUDGE)
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.
Provided by Luci Silva
Categories Nut Candy
Time 55m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 17.4 g, Cholesterol 4.1 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 68.8 mg, Sugar 16.7 g
JAMONCILLO DE LECHE
Jamoncillos come in different shapes and sizes, but they are always deliciously sweet (very sweet), fudgelike candies. Some of the best I've had are prepared by the Hernandez family in Toluca. This three-generation family-run business is set up in their home. The copper pots are filled with raw cow's or goat's milk, and while some stir as it cooks down with sugar for many hours, other members of the family are busy pouring or cutting different candies out on the sunny patio. The flavors they have never cease to surprise me, including lime, pine nut, coffee, papaya, guava, and coconut, to name a few. I wanted to include at least one candy recipe in the book that wasn't as time-consuming as the others, so this is a modern adaptation of a classic. It will definitely not be as good as the ones the Hernandez family makes, but they did inspire me to play around with a few variations that will surely please anyone with a sweet tooth.
Yield makes about 2 dozen
Number Of Ingredients 5
Steps:
- Lightly 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, and salt in a saucepan and 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. When ready, it will slide easily out of the pan when tilted.
- Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.
- Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.
- Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn't separate.
- Add 2 teaspoons coffee extract along with the other ingredients.
- Replace the evaporated milk with the same size can of coconut milk.
- Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn't separate.
- You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor-such as coffee extract or any kind of flavored oil with a few drops of food coloring-into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in a better-tasting jamoncillo. Use whole milk, real vanilla extract, and high-quality sugar.
- Cook the mixture over medium heat: Cooking the mixture over medium heat will help to prevent it from scorching. Stir the mixture constantly to ensure that it cooks evenly.
- Let the mixture cool completely before cutting it: Allow the mixture to cool completely before cutting it into squares. This will help to prevent it from crumbling.
Conclusion:
Jamoncillo de leche is a delicious and easy-to-make Mexican fudge. It is a perfect treat for any occasion. With its creamy, smooth texture and rich flavor, jamoncillo de leche is sure to be a hit with everyone who tries it.
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