Photograph of the finished Jamoncillo

Mexico · Kẹo sữa hạt óc chó ba tầng

Jamoncillo

50 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 8 ½ cups
  • Photograph of Sugar Sugar 1.6 lb
  • Photograph of Walnut Walnut 11.3 oz
  • Photograph of Pine nuts Pine nuts 7.1 oz
  • Photograph of Beetroot Beetroot 4.2 oz
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Heat the milk with sugar over low heat, stirring constantly for 35 minutes until the mixture thickens and separates from the pot.
  2. 2 Divide the block into three parts, then mix the crushed walnuts into one part and the pine nuts into the second.
  3. 3 Dye the third part pink with beetroot juice.
  4. 4 Three layers, three colors, three types of nuts is the correct style for a boxed jamoncillo; a single color is the regular version.
  5. 5 Press each layer into the mold in order and press firmly before adding the next layer.
  6. 6 Let it cool for 3 hours until the mass is firm, then cut it into bars with a warm knife.

With an appliance

  • Oven 52 min

    Replace step 1: cook the sugar syrup in a wide saucepan on the bottom rack of a 150-degree oven for 38 minutes, stirring and scraping the sides every 8 minutes until the mixture separates from the bottom; this takes about 3 minutes longer but eliminates the need for constant stirring and prevents the syrup from burning. The color separation, layering, and cooling steps 2–6 remain unchanged.

Start cooking