Jamoncillo- Dulce de Leche Candy

Jamoncillo, dulce de leche or leche quemada(burnt milk) is a Mexican candy made from sugar and milk. This was not a recipe I learned from home, but I was always curious on if I could prepare it! Here it is finally!

Try and try again!

How many times did I attempt this recipe and fail? Many times! Lack of experience, using the wrong pot, incorrect measurements or just lack of patience! Lol! All of the above! I decided to attempt the recipe one more time because I had some whole milk that had to be used up. It worked!

Like a kid in a candy store!

I have vivid memories of trips to Mexico as a kid. My parents would pack up the station wagon with all eight kids and travel two days and two nights from California to Monterrey, Mexico twice a year. There would always be a trip to the mercado while we were in Mexico. The mercado was filled with all kinds of Mexican candy, produce, spices, meats, clothing and of course all of my favorite trinkets and souvenirs.

Do you enjoy giving food gifts?

For many years now, I have been giving gifts of food to my friends for special occasions. In a world of excess stuff, I find that a gift of homemade, from scratch, foods is much more appreciated. Find a reusable unique container and fill it!

Are you on Instagram?

Yes! I am! Almost daily, I share recipe tutorials on my instagram stories. This jamoncillo recipe is there, step by step, with some narration. I am a visual person when it comes to recipes that may seem a bit challenging. This is one of them.

Jamoncillo-Dulce de Leche Candy

A traditional Mexican candy prepared from milk and sugar.

5 from 3 votes

Print Pin Rate

Course: Candy, Dulces Mexicanos

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 Candy Balls

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 2 inch cinnamon stick optional
• 1/3 cup Pecan halves or crushed pecans

Instructions

• In a heavy medium pot, add the milk, sugar, baking soda, vanilla and cinnamon stick. Heat on medium.
• Using a wooden spoon, stir to dissolve the sugar.
• When the milk begins to foam up right before it boils, reduce the heat slightly or move the pot off of the burner. You don’t ever want it to boil over.
• You will continue cooking, stirring and moving the pot off of the heat for the next 35-40 minutes, as needed. Remember, you don't want the milk to boil over. Larger amounts of milk will take more time.
• The milk will thicken and become darker. It will resemble a caramel sauce and eventually will become thick like dulce de leche.
• When you can see the bottom of the pot for more than a few seconds as you stir, it’s getting close to being ready for the next phase.
• Fill a small bowl with cold water. Carefully drizzle in some of the hot dulce de leche. Wait a few seconds. Reach in with your fingers and grab the candy. If you can form a ball between your fingers, it’s ready. The ball will be soft, but still keeps it’s shape.
• If you have reached the ball stage, as they call it, remove the pot from the heat. With the wooden spoon, continue stirring the mixture for 7-10 minutes to cool it and to help it set up.
• Make sure you have a greased dish ready and nearby. If you are rolling individual candy balls, transfer all of the mixture to the greased bowl. If pouring into lined, greased molds, divide the candy into two small molds. Garnish with pecan halves or crushed pecans right away. Yields 12 candy balls or two small rectangle logs.
• If rolling into balls, have a plate or baking sheet lined with wax paper ready. Add some oil to the palms of your hands. This will prevent the candy from sticking. Roll a one inch ball and transfer to wax paper. Working fast as you can, place pecan halves or pieces on the center of each ball and press gently. The candy will set up quickly. If you have paper cups, you can use those. Store in an airtight container for 10 -12 days.

Notes

The exact cooking times depend on how much milk you use, what kind of pot you use, whether you have a gas or electric stove top. Just be patient. Whatever you do, never stick your finger in the hot candy to taste! I promise it will burn your skin! I learned that the hard way! Ouch! If you are using small molds to form your jamoncillo, they must be greased, or lined with thin wax or parchment paper ahead of time.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Like Loading...