Panocha

Ingredients

2 cups brown sugar
2/3 cup Roberts Half and Half
2 tablespoons Roberts Butter
1 teaspoon vanilla extract
1/2 cup chopped nuts

Preparation

Bring brown sugar and half and half to a boil, stirring occasionally to avoid scorching; cook to soft ball stage (236°). Remove from heat; add butter. Cool to lukewarm; stir in vanilla extract. Beat mixture until creamy; stir in chopped nuts, adding more, if desired. Immediately pour mixture into a buttered 8 x 8 x 2 inch baking pan. Cool; cut into squares.

Recipe Contributed By: Anna Belle Fleming Dorris, California

Yield: about 1 pound

Notes:

When shopping, remember that there are about 2 1/4 cups in each pound of granulated sugar, 2 cups in each pound of brown sugar and 3 to 4 cups in each pound of powdered sugar.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.