Jamoncillo is the name of many different candies in Mexico, but they are usually firm on the outside and soft when you bite into them. Most commonly, you will see them in slices or blocks and made only from a couple of ingredients. This particular one is made from pumpkin seeds and sugar and is found primarily in central Mexico. The paste is often used to make alfeñiques, or figures in various shapes. In Jalapa, Veracruz, you can still visit some convents where they make beautiful peach shapes that are molded around a square of wine-soaked cake. Traditionally, this particular recipe was tinted using grana cochinilla, a small insect that comes from a cactus plant and is used to this day for its incredible vibrant red color. I’ve substituted it in this recipe with food coloring, but you can always leave it out. This preparation is a bit time consuming because you have to soak the pumpkin seeds overnight and peel them, but the result is well worth the effort.
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