Panocha
Brown Sugar Fudge
1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup broken pecans
Butter sides of a heavy 2-quart saucepan. In it combine sugars, cream, milk, and butter. Heat over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft-ball stage (238 F on your candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 F) without stirring. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter. Score in squares while warm; cut when firm.
Reviews of Panocha:
1-3 of 3 reviews
A cookie baker in los angeles Apr 25, 2008
Would make this again.
I love panocha too and I don't have to wait for xmas. I ll eat all day and all night if I can.
charity in Texas Dec 11, 2006
Would make this again.
I Just Love Them They Are So Good I Just Love Eating Them Thank You For This Recipes.
Cal Stanford in Seattle Nov 20, 2002
Would make this again.
This recipe I've been enjoying since childhood. It is perhaps the first thing I've ever made! We once called it Christmas candy.
