Recipe for cooking panocha

Desserts to Go with Coffee and Tea :: Penuche

Panocha

2 Tbsp. butter or butter replacement
3/4 c. half cream and half milk or rich top milk
1 c. brown sugar, firmly packed
1 1/2 c. sugar
1 tsp. vanilla extract or flavoring
1/2 to 3/4 c. broken nut meats

Melt butter or butter replacement in a med.-size (2-qt.) saucepan, using rubber spatula to bring it up around sides of pan, greasing well. Pour cream and milk into pan. Place over heat and bring to boiling point. Add sugars and stir well to dissolve. Cover pan and bring mixture to a boil slowly; cook about 1 min. or until sugar crystals are melted down from the sides of the pan.

Remove cover and continue gently cooking without stirring to a soft-ball stage (238 degrees F), about 20 mins..

Remove from heat; let stand without moving, until candy is lukewarm 110 degrees F) and bottom of saucepan is barely warm to the hand. This will take about 1 hour.

Add vanilla extract or flavoring and nut meats; stir-beat with a heavy spoon; continue until candy becomes creamy and starts to lose its gloss. Pour into a buttered 8-in. square pan. Cut into pieces while still warm.

Makes approximately about 24 pieces.