Mexican cuisine · Desserts & Sweets

Jamoncillo de Leche

Firm milk fudge cubes made from reduced milk and sugar, with chopped pecans and cinnamon.

Ingredients · for 8 servings

• 1 l whole milk
• 300 g sugar
• 1 cinnamon stick
• 1/2 tsp baking soda
• 1 tbsp water
• 120 g pecans
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Finely chop the pecans, set half aside for sprinkling and line a shallow dish about 20 x 20 cm with parchment paper.
2. Heat the milk, sugar, cinnamon stick and a pinch of salt in a wide pot while stirring, until the sugar has dissolved, then stir in the baking soda dissolved in water.
3. Reduce uncovered over medium heat for 45–50 min., stirring regularly down to the bottom, until a thick, pale beige mass forms that pulls away from the sides of the pot.
4. Remove the cinnamon stick, take the pot off the heat and beat the mixture vigorously with a wooden spoon for 3–4 min., until it turns matte and noticeably firmer.
5. Stir in the vanilla extract and half the pecans, spread the mixture into the dish, press smooth and sprinkle with the remaining nuts.
6. Let set at room temperature for at least 2 hours, then turn out and cut into 3 cm cubes or diamonds.