Jamoncillo is used to describe many different candies in Mexico, but most have a firm consistency on the outside with a soft center. This candy is often used, much like marzipan, to form figurines. Here's how to make it!
Ingredients:
1 pound unsalted pumpkin seeds, shelled
3 1/2 cup granulated sugar
1 cup water
1/2 teaspoon freshly ground cinnamon
food coloring, optional
sifted confectioners' sugar, for dusting
Steps:
1. grind the pumpkin seeds in a food processor, adding water if necessary, until a fine paste is formed. Do not exceed 3/4 cup of water.
2. Combine the sugar and water in a heavy bottomed saucepan and cook over medium heat until it reaches the thread stage (approximately 225°F).
3. Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until thickened. Remove from the heat and stir in the cinnamon.
4. Line your 8X8 inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it a dark pink, green, red or other fun color. Lightly dust flat surface with a little confectioners' sugar and roll out the two uncolored batches, until they are about 1 inch thick.
5. Roll out the tinted batched the same way. ROLL OUT THE COLORED BATCH LAST SO YOU DON"T TRANSFER THE PIGMENT TO THE OTHER SHEETS.
6. Place the tinted sheet between the white sheets so they stick together( you can brush the sheets lightly with water if they do not stick on their own).
7. Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface is no longer feel sticky. Unmold the candy, remove the parchment paper, then slice it as desired and enjoy.
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