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Panocha (Penuche)




  1. Place sugars, syrup, milk and butter in saucepan over medium heat. Cook, stirring constantly, until sugar dissolves.
  2. Clip a candy thermometer to the side of the saucepan. Continue cooking, without stirring, until mixture reaches soft-ball stage (240 degrees F).
  3. Remove from heat.
  4. Stir in vanilla extract and nuts.
  5. Beat until mixture is very thick and has begun to lose its gloss.
  6. Pour into a generously-greased 8-inch square pan or mound on wax paper.
  7. Let cool for at least 1 hour.


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