Best Jamoncillo De Pepita Recipes
JAMONCILLO DE LECHE
Jamoncillos come in different shapes and sizes, but they are always deliciously sweet (very sweet), fudgelike candies. Some of the best I've had are prepared by the Hernandez family in Toluca. This three-generation family-run business is set up in their home. The copper pots are filled with raw cow's or goat's milk, and while some stir as it cooks down with sugar for many hours, other members of the family are busy pouring or cutting different candies out on the sunny patio. The flavors they have never cease to surprise me, including lime, pine nut, coffee, papaya, guava, and coconut, to name a few. I wanted to include at least one candy recipe in the book that wasn't as time-consuming as the others, so this is a modern adaptation of a classic. It will definitely not be as good as the ones the Hernandez family makes, but they did inspire me to play around with a few variations that will surely please anyone with a sweet tooth.
Yield makes about 2 dozen
Number Of Ingredients 5
Steps:
- Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.
- 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. When ready, it will slide easily out of the pan when tilted.
- Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.
- Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.
- 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.
- Add 2 teaspoons coffee extract along with the other ingredients.
- Replace the evaporated milk with the same size can of coconut milk.
- 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.
- You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor-such as coffee extract or any kind of flavored oil with a few drops of food coloring-into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.
JAMONCILLO DE LECHE (MEXICAN FUDGE)
If you have ever been in Texas or any of the Southwest border cities you will be familiar with this candy. If you are Mexican-American, good food is a part of our tradition. This candy resembles a type of fudge.
Provided by Luci Silva
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.
- Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 17.4 g, Cholesterol 4.1 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 68.8 mg, Sugar 16.7 g
JAMONCILLO DE PEPITA
Jamoncillo is the name of many different candies in Mexico, but they are usually firm on the outside and soft when you bite into them. Most commonly, you will see them in slices or blocks and made only from a couple of ingredients. This particular one is made from pumpkin seeds and sugar and is found primarily in central Mexico. The paste is often used to make alfeñiques, or figures in various shapes. In Jalapa, Veracruz, you can still visit some convents where they make beautiful peach shapes that are molded around a square of wine-soaked cake. Traditionally, this particular recipe was tinted using grana cochinilla, a small insect that comes from a cactus plant and is used to this day for its incredible vibrant red color. I've substituted it in this recipe with food coloring, but you can always leave it out. This preparation is a bit time consuming because you have to soak the pumpkin seeds overnight and peel them, but the result is well worth the effort.
Yield makes about 2 pounds
Number Of Ingredients 6
Steps:
- Soak the pumpkin seeds in abundant water overnight. Drain the water and peel the seeds, one by one, so that you only have the white part of the seed; discard the rest. (It's best if you can get some friends or family to help you with this part.)
- Grind the seeds in a food processor or hand mill. If you have a hard time, add a bit of water, a little at a time, but no more than 3/4 cup, until you have a fine paste.
- Combine the sugar and water in a heavy-bottomed pot and cook over medium heat until you reach the thread stage (see page 13). Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or a heatproof spatula, until thickened. Remove from the heat and stir in the canela.
- Line an 8 by 8-inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it dark pink (almost fuchsia). Lightly dust a flat surface with a little confectioner's sugar and roll out the two uncolored batches, until they are about 1 inch thick. Roll out the dark pink batch the same way. Place the pink sheet on top of the white sheets so they stick together (you can sprinkle a bit of water in between if they're not sticking). Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface doesn't feel sticky. Unmold the candy, remove the parchment paper, then slice as desired and enjoy.
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