Jamoncillo de Leche (Mexican Fudge)

Recipe View 2 mins In a large, heavy-bottomed saucepan, combine the whole milk, granulated sugar, vanilla extract, baking soda, and cinnamon stick. (2 minutes)

Recipe View 5 mins Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. (5 minutes)

Recipe View 20 mins Continue cooking, stirring continuously, until the mixture thickens and turns a rich caramel color. After about 20 minutes remove the cinnamon stick.

Recipe View 25 mins Insert a candy thermometer and cook until it reaches the soft-ball stage, 240°F (115°C). Alternatively, cook until you can see the bottom of the pan clearly when you stir. (20-30 minutes)

Recipe View 1 mins Remove the pan from the heat and stir in the chopped pecans. (1 minute)

Recipe View 5 mins Using a hand mixer or a sturdy spoon, beat the candy vigorously for about 5 minutes until it thickens slightly and becomes less glossy.

Recipe View 1 mins Pour the mixture into a buttered 9x9-inch square pan. (1 minute)

Recipe View 2 mins Gently press the pecan halves onto the top of the warm candy in a decorative pattern. (2 minutes)

Recipe View 3 hrs Allow the jamoncillo to cool completely in the pan before cutting it into squares. (2-3 hours)

Recipe View 0 mins Store the candy in an airtight container at room temperature.