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Jamoncillo de Leche

Eddie Sanchez’s milk fudge

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A popular Latin American homemade candy (also known at dulce de leche).

Makes 40-50 individual pieces


1 12 cups whole milk
1 12 cups granulated sugar
2 teaspoons vanilla extract
12 teaspoon baking soda


Step 1: Line an 8 x 8-inch pan with parchment paper of spray with non-stick cooking spray. Set aside.

Step 2: In a medium pot, add the milk, sugar, vanilla and baking soda. Heat on medium and stir to dissolve the sugar. Once the milk begins to foam, reduce the heat to simmer, and continuously stir for approximately 40 minutes.

Step 3: Place a teaspoon of fudge in a bowl with cold water to test. Drain water and mold fudge into a ball with your fingers. If you’re able to form a ball, the fudge is ready for the next step. If not, continue simmering and stirring for a couple of minutes and test again.

Step 4: Carefully transfer fudge to bowl of a stand mixer. Mix on medium low for 5 minutes with paddle attachment. Fudge will begin to set. Immediately transfer to prepared pan.

Step 5: Refrigerate for at least 2 hours, cut into squares, and enjoy.

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