Jamoncillo de leche is easy to make and uses ingredients you may already have on hand.
Robin Mather Arizona Daily Star It’s nice around the holidays to have a little something on hand to offer to guests, or to give as a small gift.This simple Mexican milk candy, jamoncillo de leche, is easy to make and uses ingredients you may already have on hand. If you don’t have them, the ingredients store well, so stock up sometime soon and make the candy when you wish. It ships well, if you have friends or family back East who might like a little taste of the Old Pueblo.
People are also reading… I saw it often when I lived in New England, where maple syrup is sometimes added. The texture of penuche is a little different from this candy, though. Jamoncillo de leche is softer to the tooth, less crumbly, a little easier to eat. It should be smooth, not grainy, with a distinctive caramel flavor from the brown sugar.
I’ve played around with a lot of recipes for this candy. Some call themselves “no-cook,” but I found them lacking in the texture I wanted. I’ve also seen recipes that say they don’t require beating the cooked mixture, but they, too, lacked the texture I wanted.
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