This very typical regional sweet, resembling milk fudge, is sold all over Zacatecas. It should be made several hours or a day ahead and covered with plastic wrap.
- 1 quart whole milk
- ½ pound of sugar
- 2-inch piece cinnamon stick
- obleas (see NOTE below)
Place the milk, sugar and cinnamon in a saucepan over low heat and stir constantly with a wooden spoon until the mixture thickens and the bottom of the pot is visible as the spoon moves through the mixture.
Remove the saucepan from the fire and continue stirring until the mixture gets a pasty consistency. Line a rectangular pan with obleas, remove the cinnamon stick, and spread the milk mixture over the obleas. Decorate with nuts if desired. Allow the jamoncillo to harden and cut into squares.
NOTE: Obleas are thin wafers resembling communion wafers, sold in sweet shops in Mexico. If unavailable, the jamoncillo can be spread in a pan that has been lightly coated with cooking oil spray.
Link to Source Article Zacatecas: Culinary Gateway