Jamoncillo de Leche (Mexican Fudge) Recipe - Allrecipes.com
  • READY IN 55 mins

Jamoncillo de Leche (Mexican Fudge)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2010

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!

Most Helpful Critical Review
Nov 07, 2012

I did not care for this recipe.


8 Ratings

Jan 04, 2010

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!

Feb 10, 2010

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.

Dec 23, 2009

Really wow

Aug 01, 2013

That's my abuelitas recipe. Right down to the cinnamon stick! Regional cooking at its best!

Mar 14, 2012

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:(.

Dec 22, 2011

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.


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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