Recipe - Panoche Or Spanish Nut Candy

1 cup Milk
3 cup Light brown sugar
1 Tbsp.butter
1 teaspoon Vanilla extract
1 pound English walnut meats;
chopped fine

Nina Chapman Lesher

The fudge craze of the 1890s sent American cooks searching for exotic
versions, and panache made its way into mainstream American cooking in that
period.

Boil the milk with the brown sugar until it candies; just before it is
done, add the butter and vanilla extract. Add the walnuts just before
taking the candy from the fire. Stir the nuts in thoroughly, and pour the
mixture into buttered tins. With a sharp knife divide at once into squares.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 09, 1998