Panocha Recipes

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PENUCHE FUDGE



Penuche Fudge image

This is a favorite of mine and I make this every Christmas. The kids go nuts over it.

Provided by BRENDA CLARK

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h

Yield 24

Number Of Ingredients 7

1 ½ cups white sugar
1 cup brown sugar
⅓ cup half-and-half cream
⅓ cup milk
2 tablespoons margarine
1 teaspoon vanilla extract
½ cup pecan halves

Steps:

  • Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
  • In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
  • Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g

PENUCHE FUDGE



Penuche Fudge image

Penuche, or panocha, is a brown sugar fudge candy that is popular in Mexico. These sweet squares are packed with toasted pecans for a savory crunch.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 50m

Yield 64

Number Of Ingredients 8

2 cups brown sugar (packed)
1 cup evaporated milk
1 cup sugar
2 teaspoon light corn syrup
1/4 teaspoon salt
2 tablespoon butter
1 teaspoon vanilla extract
1/2 cup toasted pecans (chopped)

Steps:

  • Gather the ingredients.
  • Prepare an 8 x 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
  • Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.
  • Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 F.
  • Remove the pan from the heat and stir in the butter. Allow it to cool to room temperature.
  • Once the candy is cool, stir in the vanilla and beat until the mixture lightens in color and is creamy. (This is best accomplished with an electric mixer, but you can use a wooden spoon if necessary.)
  • Stir in the chopped nuts and pour into the prepared pan, smoothing the top.
  • Place the candy in the refrigerator to set for 2 hours. To serve, cut into 1-inch squares.
  • Enjoy.

Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Cholesterol 2 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 17 mg, Sugar 9 g, Fat 1 g, ServingSize 64 squares (64 servings), UnsaturatedFat 0 g

PENUCHE FUDGE



Penuche Fudge image

This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. -Jhana Seidler, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pounds (81 pieces).

Number Of Ingredients 8

1 teaspoon plus 1/4 cup butter, divided
2 cups packed brown sugar
1 cup sugar
3/4 cup 2% milk
2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

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.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 12mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

SCRUMPTIOUS PENUCHE FROSTING



Scrumptious Penuche Frosting image

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Provided by HappyBakerBrittany

Categories     Desserts     Frostings and Icings

Time 40m

Yield 24

Number Of Ingredients 7

½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  • Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g

PANOCHA



Panocha image

Make and share this Panocha recipe from Food.com.

Provided by MrsNestleroad

Categories     Candy

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 6

3 cups light brown sugar, firmly packed
1 cup heavy cream
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
1 cup broken pecan pieces

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.

Nutrition Facts : Calories 427.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 38.7, Sodium 80.2, Carbohydrate 66.5, Fiber 1.1, Sugar 64, Protein 1.5

PANOCHA



PANOCHA image

Categories     Dessert     Easter

Number Of Ingredients 7

4 cups panocha (wheat) flour
4 cups white flour
10 cups water
2 cones piloncio (Mexican candy)
1/2 cup white sugar
1 1/2 cups water to caramelize sugar
4 cups boiling water

Steps:

  • 1) Combine both flours together. 2) Bring 10 cups water to a boil and add piloncio to dissolve 3) Caramelize sugar over low heat and add 1 1/2 cups water to caramelized sugar 4) Add both sugar mixtures to flour mixture and stir well until all lumps are removed.Continue stirring constantly 5) Add 4 cups boiling water to flour mixture and cook over low heat for 45-60 minutes, stirring frequently. 6) Remove from heat and place in coffee cans. cover with aluminum foil and place in 450 degree oven for 30 minutes. Lower to 250 degrees for 3 hours. NOTES: if not sweet enough at first cooking (stove top stage) add 2-3 cups brown sugar (or to taste) Flour is always on a 1:1 basis Puncture aluminumfoil when placing in oven

PANOCHA RECIPE



Panocha Recipe image

Provided by á-981

Number Of Ingredients 7

3 cups firmly packed light brow sugar
3/4 cup milk
1 Tbsp butter
1 Tbsp corn syrup
1/4 tsp salt
1 tsp vanilla
1 cup coarsely chopped walnuts or pecans

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.

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