Mexican Candy
Mexican Candy
Kim's Panocha (Mexican Candy)
Panocha


Mexican Candy

3 cups sugar
2/3 cup brown sugar
1/4 cup butter (1/2 stick)
1 teaspoon vanilla
1 cup canned milk
1 to 2 cups pecans (optional)

Cook over medium fire in large heavy pot sugar, brown sugar and milk to
soft ball stage. Set in sink with small amount cold water under pan
(about 1-inch). Stir in butter and vanilla and beat. Add nuts. As
starts to crumble, quickly pour and press with wet hands into buttered
pan. Cut into pieces when cool.

Source: <http://www.recipelink.com/mf/0/42173>



Mexican Candy

2 cups white sugar
1 cup brown sugar
1 cup water
1 Tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla
1 pound nuts

Boil sugar and water until it forms a soft ball when put in cold water.
Remove from heat. Add salt, butter and vanilla. Beat until creamy. Add
nuts; drop by teaspoonfuls on buttered surface.

Source: <http://www.recipelink.com/mf/0/42173>



Kim's Panocha (Mexican Candy)

Yield: 10 to 12 1-inch squares

1 cup brown sugar
1/3 cup milk or thin cream
1/2 teaspoon vanilla
1 Tablespoon butter or margarine
1/4 to 1/3 cup chopped nuts

Boil sugar and milk, stirring as needed to prevent curdling and
scorching. Cook to softball stage. Remove from heat. Add butter. Cool,
then flavor. Beat until creamy. Add nuts. Pour quickly into oiled pan.

Source: <http://www.recipelink.com/mf/0/42173>



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.

Source:
<http://www.christmas-cookies.com/recipes/recipe258.panocha.html>


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