Snack · 90 min · mexican

Jamoncillo de Leche

Whole milk does the heavy lifting here, with sugar rounding it out. A Mexican snack that takes 90 minutes, start to finish. The macros do the talking: 7g protein, 77g carbs, and 17g fat in every 480-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Whole milk
• 2 cups Sugar
• 1/4 tsp Baking soda
• 1 Cinnamon stick
• 1 cup Pecans
• 1 tsp Vanilla extract

Steps

1. Combine the milk, sugar, baking soda, and cinnamon in a heavy pot. The baking soda keeps the milk from curdling over the long cook.
2. Simmer on low, stirring often, for about 75 minutes, until the mixture turns caramel brown and thickens to a soft fudge.
3. It is ready when a spoon dragged across the bottom leaves a clean trail for 2 seconds.
4. Stir in the vanilla and chopped pecans off the heat.
5. Pour into a buttered pan and cool completely until firm enough to cut.
6. Cut into diamonds and serve. Milk fudge, patiently earned.

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