"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." — Luci Silva
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1 3/4 cups
pecan halves for garnish
This is absolutely wonderful candy! I love Mexican candy and this is the real thing. Took a full 45 minutes of cooking with nonstop stirring. Got a little tired but oh my it was worth it. Candy's so smooth and melts in your mouth. Sweetness is just right. I used walnuts (cheaper than pecans) and it was great. Make sure and use a big pot as milk seems to double in size until it boils down to a rich caramel color. I will be making this again!
I did not care for this recipe.
Tastes really good! But if you want something to whip up quick this is not a recipe for you! You have to stir this constantly for a good 30 - 45 minutes! Definetely not good for bad hands LOL Pretty good outcome tastes like pecan pralines but a little less sweet!
A little elbow grease doesn't hurt and neither does stirring this delicious recipe. I have never tasted anything soooo yummy. This brought back memories of my childhood growing up in El Paso, Tx.
This didn't work for me at all:(:( It cook on the stove while I stired for almost 2 hours. Then Ipoored it into a pan even though it was still pretty runny. I put it in the fridge and it stayed in there all night and the next day.I ended up throwing it away because it was gooey and clumpy:(.
That's my abuelitas recipe. Right down to the cinnamon stick! Regional cooking at its best!
Im not sold on naming this candy fudge. Its tasty and sticky. Taste like a carmel with nuts and a touch of cinnamon. My end product was not pretty but tasted good.
* Percent Daily Values are based on a 2,000 calorie diet.
Jamoncillo de Leche (Mexican Fudge)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 51
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