Panocha

Name: Panocha
Ingredients: 1 lb. brown sugar; 1 tbsp. corn syrup (light); 1 tbsp. butter; 3/4 c. evaporated milk; 1 tsp. vanilla; 2/3 c. nuts (chopped (optional))

M. Blakely

Recipe makes 1 1/8-lbs.

Before you get horrified at the name of this recipe, please note that this recipe is from a 1951 cookbook. In the American Southwest & Mexico, "panocha" is a type of brown sugar. Unfortunately, somewhere over the years, its has taken on a very vulgar meaning in Mexican slang.

The original recipe calls for a little salt. I would omit it & use unsalted butter. It makes for a healthier & tastier dish.

↬ Adapted from "Milk Made Candies" (1951 ed.)

Ingredients

1 lb brown sugar
1 tbsp corn syrup (light)
1 tbsp butter
¾ c. evaporated milk
1 tsp vanilla
⅔ c. nuts (chopped (optional))

Instructions

Keep screen awake

1
Butter pan in which fudge will set.
2
Stirring constantly, cook brown sugar, syrup, butter, & evaporated milk over medium heat to 237º F on candy thermometer (soft ball stage).
3
Cool; then stir in vanilla & nuts, if using the latter.
4
Beat till fudge is crystalline & turn into pan.
5
Mark into squares & let set.

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