Jamoncillo-Dulce de Leche Candy
A traditional Mexican candy prepared from milk and sugar.
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.