Dessert: Mexico – Sonora, Northern Mexico – Jamoncillo de Leche (Milk Fudge)

Serving Size: 12

Approximate Time

Prep 15 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (200 g) granulated sugar
- 3 tbsp (45 g) unsalted butter, plus extra for greasing
- 1 tsp (5 ml) vanilla extract
- Pinch fine salt
- Optional: 1/2 cup (60 g) chopped pecans OR 1/2 cup (40 g) shredded sweetened coconut (or 1/4 cup / 30 g each, mixed)
- Equipment: candy thermometer (recommended) and 8 x 8 in (20 x 20 cm) square pan

Instructions

Short Description:
A creamy, smooth Sonoran milk fudge made by cooking sweetened condensed milk and sugar to a soft-ball stage, finished with butter and vanilla for a rich, tender texture. Often studded with chopped nuts or shredded coconut for added regional flavor.

Regional Notes:
This Sonoran version relies on sweetened condensed milk, granulated sugar, and vanilla for a particularly creamy and smooth jamoncillo de leche, unlike firmer, crumbly variants elsewhere. Optional additions of pecans or shredded coconut reflect Sonora's local nut and coastal influences and are mixed in for texture without changing the base's softness.

1. Lightly butter an 8 x 8 in (20 x 20 cm) square pan and line with parchment paper leaving an overhang for removal; set aside.
2. In a heavy-bottomed saucepan, combine the sweetened condensed milk and granulated sugar over medium-low heat. Stir continuously with a wooden spoon or heatproof spatula to dissolve the sugar and prevent scorching.
3. When the mixture comes to a gentle simmer, clip on a candy thermometer and continue to cook, stirring constantly, until it reaches the soft-ball stage, 235-240°F (113-116°C), about 18–25 minutes. If you do not use a thermometer, test by dropping a small spoonful into very cold water— it should form a soft, pliable ball.
4. Remove the pan from the heat. Immediately add the butter, vanilla extract, and a pinch of salt. Stir vigorously 1 minute to incorporate, then continue beating the mixture in the pan or transfer to a heatproof bowl and beat by hand for 2–4 minutes until the color lightens slightly and the texture becomes glossy and thick but still spreadable.
5. If using nuts or coconut, fold them in now so they distribute evenly without breaking up the mixture too much.
6. Quickly spread the jamoncillo evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release air bubbles.
7. Let cool to room temperature, then refrigerate until fully set, at least 2 hours (overnight for the cleanest slicing).
8. Use the parchment overhang to lift the slab from the pan. Cut into 12 squares (or desired sizes) with a sharp knife. Store jamoncillo in an airtight container in the refrigerator for up to 2 weeks, or freeze separated by parchment for longer storage.