Cremitas de Leche

Cremitas de Leche, dulce de leche, jamoncillos and everything in between this candy has many names. In my household growing up this candy was always associated with older Mexican folks. It was always on the side in a basket in a table just there. It wasn’t until adulthood that I tried it. With its creamy texture and walnut crunch on top it quickly became a favorite.

3 cups white sugar

2 cups dry whole milk

1 cup cold water

8oz walnuts

Start by combining the sugar and dry milk then slowly add the cold water and mix it together with a whisk. The sugar and milk desolde fast creating a syrup like consistency. I use dry milk because it make for the candy making process to be a lot faster.

Place over a low flame and constantly stir for about 30 minutes or until a soft ball forms when you drip a small amount into ice water. This is called a soft ball stage when this is achieved take off the flame and let it sit.

You will begin to notice the candy getting darker(while flame is off) the longer it sits. It also gets thicker. When it’s thick enough, but still pourable place onto a cookie sheet covered with parchment paper and spread with spatula. Mixture is malleable but sticky.

Spray cooking spray onto your hands so when you fill in the edges you won’t stick. Make sure candy is evenly distributed. While still in this stage place walnuts or your choice of nut and place them onto the candy. Allow it to sit over night or in the fridge until it gets firm. Cut into sized pieces or in rows and enjoy !