Panocha Recipes

PANOCHA

Steps:

• In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
• Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
• Remove pan from heat and stir in butter.
• Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
• Beat candy until it's very smooth and creamy.
• Stir in vanilla and pecans.
• Pour into buttered pan and cut into squares when cool.

NEW MEXICO PANOCHA RECIPE

Steps:

• The first step in this New Mexico Panocha recipe is to prepare the ingredients before hand. It is important to first have all of the ingredients completely measured and placed in separate bowls. This way, there is no confusion.
• Immediately, add the water and the sugar to the pot. Make sure that the heat is high enough in this New Mexico Panocha recipe so that the water boils and the sugar dissolves. Stir for a minimum of ten minutes before turning down the heat.
• The third step in this New Mexico Panocha recipe is to mix in the flour and the rest of the ingredients, not including the butter for the pan, into the pot. Keep on stirring until it is one consistency and there are no lumps from the flour.
• During the fourth step in the New Mexico Panocha recipe, prepare the oven by setting it to a minimum of 150 degrees Fahrenheit. Not only should you set the oven, but also grab the baking pan and butter it.
• One the oven is done preheating, you are on your last and final step in this New Mexico Panocha recipe. You will need to bake the dish on low for a minimum of three hours. Keep watch though and mix at least once every hour. When you are done, let the pudding cool. It should be thick and almost bread-like.

PANOCHA RECIPE

Steps:

• Mix all ingredients expect vanilla in large saucepan stirring constantly over medium heat until mixture boils. Cook stirring constantly until temperature reaches 238 on a candy thermometer or to soft ball stage. Remove from heat and cool to 110 degrees. Add vanilla. Beat until mixture loses it's gloss and begins to set then quickly stir in nuts. Quickly pour into 8 x 8 inch pan and cool. Cut into squares.

PENUCHE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.