Dulce de Leche (Jamoncillo) / Mexican Milk Fudge Candy

This traditional Mexican confection is a soft, sweet candy known as Mexican Milk Fudge. Just 4 ingredients and you have yourself a delectable piece of fudge. This recipe may be basic, but the taste is not! it's a rich and creamy fudge, with a deep, caramelized taste.

 The ingredients and method are simple...no candy thermometer is required. This easy-to-make fudge candy is sold throughout Mexico in dulcerias(candy stores) and in Hispanic grocery stores in the United States.

For This Recipe You Will Need 4 Ingredients

Unsalted Butter

Sweetened Condensed Milk

Light Brown Sugar

Vanilla Extract

 

Combine butter, sugar, sweetened condensed milk, and vanilla extract in a 3-quart saucepan over low heat. Bring to a boil and continue to simmer for 15 minutes stirring frequently with a wooden or silicone spatula.

Place a teaspoon of fudge in a bowl with cold water to test. Drain water and mold fudge into a ball with your fingers. If you are able to form a ball, fudge is ready for the next step. If not, continue simmering and stirring for a couple of minutes and test again.

Carefully transfer fudge to a bowl of a stand mixer. Mix on medium-low for 5 minutes. 

Fudge will begin to set. Immediately transfer to prepared pan, evenly spreading with spatula. Refrigerate for at least 90 minutes. Slice into squares.

Store in an airtight container in the refrigerator, good for 1 week.

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Jamoncillo de Leche / Milk Fudge
Author: The Busy Abuelita (Eunice Huerta)
Preparation Time: 5 minutes
Cooking time: 20 minutes
Servings: 16 pieces

This recipe may be basic, but the taste is not! it's a rich and creamy fudge, with a deep, caramelized taste.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 cups light brown sugar
• 1 (14 oz) sweetened condensed milk
• 1 tablespoon vanilla extract

Instructions:

1. Line an 8 x 8-inch pan with parchment paper or spray with non-stick cooking spray. Set aside.
2. Combine butter, sugar, sweetened condensed milk, and vanilla extract in a 3-quart saucepan over low heat. Bring to a boil and continue to simmer for 15 minutes stirring frequently with a wooden or silicone spatula.
3. Place a teaspoon of fudge in a bowl with cold water to test. Drain water and mold fudge into a ball with your fingers. If you are able to form a ball, fudge is ready for the next step. If not, continue simmering and stirring for a couple of minutes and test again.
4. Carefully transfer fudge to a bowl of a stand mixer. Mix on medium-low for 5 minutes. Fudge will begin to set. Immediately transfer to prepared pan, evenly spreading with spatula. Refrigerate for at least 2 hours. Slice into 16 squares and enjoy.