Best 3 Panocha Recipes
**Panocha: A Journey Through Mexican Culinary History**
Panocha, a traditional Mexican candy, has captured the hearts of confectionery enthusiasts for centuries. This delectable treat, crafted from unrefined cane sugar or piloncillo, boasts a rich, molasses-like flavor and a distinct caramel color. Its versatility extends beyond its classic form, inspiring an array of mouthwatering recipes that showcase its unique characteristics. From the classic Panocha de Piloncillo to the innovative Panocha Mousse and Panocha Paletas, each recipe unravels a new layer of this timeless candy's charm. Dive into the vibrant world of Panocha and embark on a culinary journey through Mexican culinary heritage.
PANOCHA RECIPE
Provided by รก-981
Number Of Ingredients 7
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.
PANOCHA
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 (PAN-NEW-CHI)
Every Christmas that I can remember, my mom made this candy. Its extremely rich but oh-so-good! I think she said it was an italian candy recipe.
Provided by Karen Smith
Categories Candies
Time 2h
Number Of Ingredients 7
Steps:
- 1. Combine sugar, salt, corn syrup, butter and milk; cook on low heat till sugar dissolves to softball stage (238 degrees). Cool at room temperature, without stirring, till lukewarm (110 degrees).
- 2. Add Vanilla and beat until mixture holds its shape. Add nuts.
- 3. Quickly spread into a butter greased plate. Cool at room temperature. Cut into squares. Makes approximately 24 pieces.
Tips:
- Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the panocha from burning.
- Stir the panocha constantly: This will help to prevent it from sticking to the bottom of the pot and burning.
- Be patient: Panocha takes time to thicken. Don't be tempted to rush the process, or you'll end up with a thin, watery sauce.
- Use a candy thermometer: This is the best way to ensure that the panocha reaches the correct temperature.
- Let the panocha cool completely before using: This will allow it to thicken and set properly.
Conclusion:
Panocha is a delicious and versatile Mexican sauce that can be used in a variety of dishes. It is easy to make, but it does take some time and patience. With a little effort, you can create a delicious panocha that will add a unique flavor to your favorite dishes.
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