Milk Fudge Recipe (Jamoncillo De Leche)

Milk Fudge

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 24 servings
Yield: 24 squares
Nutrition Facts (per serving)
191 Calories
8g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 191
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 79mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 0%
Total Sugars 26g
Protein 5g
Vitamin C 1mg 7%
Calcium 171mg 13%
Iron 0mg 1%
Potassium 215mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mexican desserts are brightly colored and deliciously sweet. This tasty milk fudge recipe only uses 5 ingredients but tastes divine. Add food coloring to create a rainbow of treats. You can also experiment with additional flavorings such as a coffee extract or coconut oil.


  • 2 (14-ounce) cans condensed milk

  • 1 (12-ounce can) evaporated goat’s milk, or cow’s milk

  • 6 tablespoons unsalted butter

  • 2 teaspoons pure vanilla extract

  • 2 teaspoons cinnamon

  • 1 pinch salt

  • Food coloring, for decoration

  • Flavorings, optional

Steps to Make It

  1. Gather the ingredients.

    Milk Fudge Recipe (Jamoncillo De Leche) ingredients

    The Spruce / Julia Hartbeck

  2. Lightly butter or 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.

    square pan greased and lined with parchment paper

    The Spruce / Julia Hartbeck

  3. Combine the condensed milk, evaporated milk, butter, vanilla, cinnamon and salt in a saucepan.

    Combine the condensed milk, evaporated milk, butter, vanilla, cinnamon and salt in a saucepan

    The Spruce / Julia Hartbeck

  4. 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. The candy should easily slide out of the pan.

    candy cooking in a saucepan

    The Spruce / Julia Hartbeck

  5. At this time, you can add food coloring to the batch if you like. Pink, red, and green are the most popular colors. Be sure to work fast because the fudge will set up fairly quickly.

    candy with green dye in a saucepan

    The Spruce / Julia Hartbeck

  6. Pour into the prepared pan and allow to set at room temperature, about 2 hours.

    candy in a baking dish

    The Spruce / Julia Hartbeck

  7. Cut into rectangles or desired shapes.

    Milk Fudge (Jamoncillo De Leche) cut into pieces

    The Spruce / Julia Hartbeck


  • 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 a 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.


  • Chocolate: Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch-processed) along with the other ingredients.
  • Fudge: Add 1 pound (about 2 cups) bittersweet or semi-sweet chocolate chips along with the other ingredients. After you have transferred the candy to the square pan but before it cools much, sprinkle 1 cup of crushed pecans over the top evenly. Press the pecans down slightly with your hand into the fudge. Let cool completely.
  • 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.

Based on a recipe from My Sweet Mexico by Fany Gerson (Ten Speed Press, 2010). [Buy on Amazon]

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