Milk Fudge Mexican Recipe

Milk Fudge Mexican Recipe

Ingredients

Recipe for: Jamoncillo de Leche

Makes ABOUT 2 DOZEN

• 2 (14-ounce) cans condensed milk
• 1 (12-ounce) can evaporated goat’s or cow’s milk
• 6 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• pinch of salt

Method

1. Lightly grease a 9 by 9-inch square pan
2. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides
3. Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes
4. When ready, it will slide easily out of the pan when tilted
5. Pour into the prepared pan and allow to set, about 2 hours
6. Cut into rectangles or desired shapes

Variation: CHOCOLATE Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients

Variation: LIME Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn’t separate

Variation: COFFEE Add 2 teaspoons coffee extract along with the other ingredients.

Variation: COCONUT Replace the evaporated milk with the same size can of coconut milk.

Variation: TEQUILA Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn’t separate

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