Dessert: Mexico – Sinaloa, Pacific Coast Mexico – Jamoncillo de Leche (Milk Fudge)

Serving Size: 12

Approximate Time

Prep 10 min

Cook 2 hrs 15 min

Additional 1 hr

Total 3 hrs 30 min

Ingredients

- 6 cups (1.4 L) whole milk
- 3 cups (600 g) granulated sugar
- 4 tbsp (60 g) unsalted butter, plus extra for greasing
- 1 cinnamon stick
- 1/4 tsp (1 g) baking soda
- 1 tbsp (15 ml) vanilla extract
- 1/2 cup (60 g) toasted pecans or walnuts, coarsely chopped
- Pinch of fine sea salt
- Parchment paper or buttered shallow 8 x 8 inch (20 x 20 cm) pan for setting

Instructions

Short Description:
A traditional Mexican milk fudge made by slowly simmering milk and sugar until it thickens into a creamy, caramel-colored confection. In Sinaloa this jamoncillo is finished with locally sourced chopped nuts for a crunchy contrast.

Regional Notes:
This Sinaloa variation follows the classic slow-cooked milk-and-sugar method but folds in toasted pecans or walnuts, a common regional addition thanks to local nut harvests. The result is a firmer, nut-studded jamoncillo distinct from smoother, plain versions found elsewhere.

1. Prepare pan: butter an 8 x 8 inch (20 x 20 cm) shallow pan and line with parchment paper, leaving an overhang for easy removal; set aside.
2. Combine and heat: in a heavy-bottomed wide saucepan, combine 6 cups (1.4 L) whole milk, 3 cups (600 g) granulated sugar, and 1 cinnamon stick. Warm over medium heat, stirring until the sugar fully dissolves.
3. Simmer gently: bring mixture to a gentle simmer, then reduce heat to low so it barely bubbles. Cook uncovered, stirring frequently (every few minutes) and scraping the bottom and sides, for about 1.5 to 2 hours until the liquid reduces and turns a deep golden color and becomes noticeably thick. Adjust heat as needed to prevent sticking or burning.
4. Add baking soda and butter: when the mixture has thickened, remove the cinnamon stick. Sprinkle in 1/4 tsp (1 g) baking soda and stir — the mixture will foam briefly and deepen in color. Stir in 4 tbsp (60 g) unsalted butter and a pinch of fine sea salt until melted and incorporated.
5. Finish cooking: continue cooking and stirring until the mixture reaches a thick, paste-like, fudgy consistency that pulls away from the pan and holds its shape on a spoon, about 10–15 more minutes. To test, drop a small spoonful on a chilled plate — it should set to a soft-firm texture.
6. Add flavor and nuts: remove from heat and stir in 1 tbsp (15 ml) vanilla extract. Immediately fold in 1/2 cup (60 g) toasted chopped pecans or walnuts so they are evenly distributed.
7. Set and cool: transfer the jamoncillo into the prepared pan, spreading it evenly and pressing lightly to smooth the surface. Let cool at room temperature until firm, about 2 hours, then refrigerate for 30–60 minutes to fully set.
8. Slice and store: lift the jamoncillo from the pan using the parchment overhang and cut into 12 squares (or desired shapes) with a sharp knife. Store in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks; bring to room temperature before serving for the best texture.