Jamoncillo de Leche (Mexican Fudge)
Nutrition :
255 calories,
3 stars -
based on 278 reviews
Yield : 1 pound
Ingredients
-
1 quart whole milk1 ¾ cups white sugar2 teaspoons vanilla extract1 teaspoon baking soda1 cinnamon stick1 cup chopped pecans24 pecan halves for garnish
Directions
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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.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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