Oh, you want to know what goes into makin’ jamoncillo, eh? Well, let me tell ya, it’s real simple stuff, just like bakin’ a pie. You don’t need no fancy things, just a few basic ingredients from your kitchen, and you’ll be enjoyin’ a sweet treat in no time!
Now, the main thing you need is milk. And not just any milk, mind you—whole milk. Don’t go tryin’ to cut corners with that skim milk, it ain’t gonna taste right. You gotta have a good, rich milk for this treat. You need about a quart of it. That’s a good, big ol’ jug to get started.
Then, you need sugar—about a pound of it. Yes, you heard me right, a whole pound! I know it sounds like a lot, but that’s what makes the jamoncillo so sweet. You ain’t makin’ this for folks who don’t have a sweet tooth, let me tell you!
Next, you gotta have a cinnamon stick. Not that powdered stuff, no sir. You want a whole 2-inch piece of cinnamon stick. It gives the jamoncillo a nice warm, spicy kick that you just can’t get from the ground cinnamon. It’s the kinda thing that makes you wanna sit by the fire with a cup of tea after eatin’ a piece.
And, of course, you need those obleas. Now, I know some folks don’t know what obleas are, but they’re thin wafers. You use ‘em to wrap up the jamoncillo and make it nice and neat, but they ain’t strictly necessary if you ain’t got ‘em. You could just serve the jamoncillo on its own if you’re in a pinch.
So, that’s it! The main ingredients you need for jamoncillo are:
- 1 quart of whole milk
- 1 pound of sugar
- 2-inch cinnamon stick
- Obleas (optional)
Now, let’s talk about how to make it. First, you take your milk and pour it into a good pot. Not one of those tiny ones, you want enough room to stir without it splashing all over the place. Then, you add your sugar in. Stir it up good so it all dissolves, and let it come to a boil on a medium heat.
Once it starts boilin’, you drop in your cinnamon stick and lower the heat. You want it to simmer real slow, so the milk thickens up. Now, it’s gonna take a while, so don’t go wanderin’ off. You gotta stay close, stirrin’ it every so often so it don’t burn on the bottom.
After about an hour or so, the milk will start to look all thick and kinda creamy, like when you make sweetened condensed milk. That’s when you know it’s ready for the next step. Take out the cinnamon stick, and if you have obleas, you can start scoopin’ your jamoncillo onto them. But if not, don’t worry—just scoop it out into a little dish, and it’ll harden up into sweet, fudge-like squares.
Once you’ve got it all scooped out, let it cool. It’ll firm up real nice, and then you can cut it into little squares. Be careful, though, ‘cause it’s real sweet, and you might eat too much if you’re not careful!
That’s it! Simple, right? Just a few ingredients, and you’ve got yourself some homemade jamoncillo that’ll make your mouth water.
Some folks like to make it for special occasions, while others just make it ‘cause they’re in the mood for somethin’ sweet. Whatever the reason, this candy’s sure to put a smile on your face. And if you’ve never had it before, well, you’re in for a real treat!
Now, go on and give it a try! You don’t need no fancy kitchen tools, just some patience and love for good, sweet things. Your family will thank you, and you’ll be the talk of the neighborhood with your homemade jamoncillo!
Tags：[jamoncillo, ingredients, milk fudge, sweet treat, Mexican candy, homemade candy, dessert recipe, cinnamon]
