Jamoncillo is a typical Mexican confection similar to fudge. It’s prepared with milk, sugar and, more often than not, some type of nut, and can be rolled into logs or cut into squares. This simple and delicious Thermomix version skips the lengthy standing and stirring of the traditional method, as the machine kindly does that for us. The real point of difference in this recipe lies in its sweet-salty-spicy balance, with the subtle yet noticeable hint of the Espelette (if you can source it) or cayenne pepper, the sea salt flakes and the pecan nuts. A delicious and original way to jazz up party favours this festive season.
- Place condensed milk, sugars and butter in mixing bowl and cook 10 minutes/100 degrees/speed 2 to dissolve the sugar and bring to the boil. Continue cooking 15 minutes/Varoma/speed 3 without measuring cup, the caramel will thicken and turn golden brown.
- Add vanilla extract, sea salt flakes and chopped pecan nuts then mix to combine 10 seconds/speed 1.
- Pour into a slice tin (about 30 x 20 centimetres) lined with baking paper and garnish with pecan nuts, if using. Refrigerate for at least 3 hours to cool and set completely before cutting into 4-centimetre square pieces.
AND… For a kick of flavour, sprinkle the surface of the fudge with extra sea salt flakes and a hint of Espelette or cayenne pepper. Espelette is a subtle, fruity chilli from south-western France, much used in the cooking of the Basque region. Its distinctive flavour earned it AOC (appellation d’origine contrôlée) status in 1999. To source it in Australia you may need to go online to a specialist spice supplier such as the Sydney-based Herbie’s: herbies.com.au