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Panocha

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Ingredients
  Light brown sugar 1 3⁄4 Cup (28 tbs), firmly packed
  Light brown sugar 1 3⁄4 Cup (28 tbs) (Firmly Packed)
  Grains of salt To Taste
  Salt To Taste
  Corn syrup 1 Tablespoon
  Butter 1 Tablespoon
  Evaporated milk 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Nuts 2⁄3 Cup (10.67 tbs), chopped
  Chopped nuts 2⁄3 Cup (10.67 tbs)
Directions

Combine first 6 ingredients in large saucepan and cook to the soft ball stage (234° F.), stirring constantly.
Cool and beat as for Chocolate Fudge, adding vanilla and nuts just before turning into buttered pan.
Makes 1 1/8 pounds.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Beating

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