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Panuch


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Ingredients

2 cups of brown sugar, light works best
2/3 rds of a cup of whole milk, raw if possible.
1 TBS butter
1 tsp vanilla extract


Put the sugar, milk and butter in double boiler and cook, stirring constantly, until your thermometer shows 240 degrees-a "soft ball" stage.


Remove from heat, add vanilla extract and cool-WITHOUT STIRRING, to 110 degrees.


Then beat until thick and creamy.


Pour into a buttered pan so that the candy is approximately an inch and a half high-this makes nice bite sized bits.


Mark into squares and cut when room temperature. This can be put into self sealing plastic bags to keep fresh.


Do not refrigerate.


NOTE. We have tried several variations. They include Coffee, Black, Green or Herbal teas and Yerba Mate Panuch. My personal favorite is Peach flavored herbal tea. To make these, simply substitute a strong brew of your favorite coffee or tea-make it at least double the strength you'd make to drink and substitute 2/3rds cup of your choice of liquid in place of the milk. You can also add 1/2 cup of nuts if you like. They should be warmed and incorporated after you have beaten the mixture until thick and creamy. Fold the nuts in the mixture until well coated and well distributed. PS. DO NOT USE SUGAR AND CREAM IN THE COFFEE OR TEA IF YOU SUBSTITUTE-JUST BLACK, PLEASE. Lucas


Pairs Well With


Notes

A recipe from my parents that didn't get lost. At least all of us still make this for Christmas nearly every year.

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