DessertsMediumFree

Jamoncillo de Leche (Mexican Milk Fudge)

Name: Jamoncillo de Leche (Mexican Milk Fudge)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 litre Whole milk; 300 g Caster sugar; 1 tsp Vanilla extract; 50 g Chopped walnuts; 0.25 tsp Bicarbonate of soda

70 min (10 prep + 60 cook) Medium 12 servings Norte de México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Northern Mexican solid caramelised milk sweet, cut into squares and dusted with chopped walnuts.

About this recipe

Jamoncillo de leche is a traditional sweet from northern Mexico, especially from Chihuahua, Durango and Coahuila, made from whole milk cooked with sugar until it becomes a solid paste with a fudge-like texture. It is cut into squares or rectangles and dusted with icing sugar or chopped walnuts. Unlike liquid cajeta, jamoncillo is a solid sweet eaten in bites, with a comforting caramelised milk flavour.

History & Origin

Jamoncillo is one of the most representative sweets of northern Mexico, a region known for its ranching tradition and its abundance of cow's and goat's milk. Unlike the south, where fruit sweets and piloncillo breads predominate, the north developed a dairy-based confectionery culture, a direct heir to Spanish confectionery techniques that found their best expression on the northern haciendas. Jamoncillo de leche was made on haciendas and ranches as a way to preserve surplus milk during peak production months. Northern families prepared it in large copper pots, stirring constantly for hours until the milk reached the exact point of solidification. Chihuahua and Durango are the states most recognised for their jamoncillo production, and today it remains one of the most sought-after gastronomic souvenirs for visitors.

Estimated cost

£4.00

Total cost

£0.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

165

Calories

Protein

28g

Carbohydrates

Fat

Fibre

55mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a heavy-bottomed saucepan, combine the milk, sugar and bicarbonate of soda. Mix well and bring to medium heat, stirring constantly.
2
Once boiling, reduce to medium-low heat. Continue stirring frequently to prevent sticking. The process takes 45–60 minutes.
3
The mixture is ready when it starts to pull away from the sides of the pan and the spoon leaves a clean channel on the base for several seconds. Add the vanilla.
4
Pour quickly onto a greased surface or into a greased square tin. Sprinkle with the chopped walnuts, pressing them in lightly.
5
Leave to cool completely (1–2 hours) until solidified. Cut into squares with a greased knife. Store in an airtight container for up to 2 weeks.