When it comes to holiday cooking at my house, old-fashioned candies are a “must make,” so I was thrilled to find a hundred-year-old Panocha recipe.
Panocha is a delightful old-fashioned brown sugar fudge with the typical walnuts.
Sometimes I have issues with fudge, but this recipe was quick and easy to make. The Panocha was creamy with a nice caramel flavor,
Here is the original recipe:
And, here’s the recipe updated for modern cooks:
2 cups light brown sugar
½ cup milk
½ teaspoon cream of tartar
2 tablespoons butter
1 cup walnuts, chopped
Combine brown sugar and milk in saucepan; add cream of tartar and stir. Continue stirring while heating over medium heat until the sugar is dissolved. Quit stirring and bring to a slow boil. Reduce heat to low and continue boiling (without stirring) until candy reaches the soft ball stage (235-240 degrees F.) (about 10-15 minutes). Stir in butter and remove from heat, beat until the mixture thickens. Stir in walnuts. Pour into a buttered 8 X 8 inch pan. When cool, cut into pieces.