Desserts > Sweet Treats > Fudge

Panocha Fudge Recipe

Ingredients with Measurements:
- 2 cups of panocha (Mexican brown sugar)
- 1 can of evaporated milk (12 oz)
- 1/2 cup of unsalted butter
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 2 cups of powdered sugar

Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper

Step-by-step instructions:

1. Line the baking dish with parchment paper and set aside.
2. In a medium saucepan, combine the panocha, evaporated milk, and butter over medium heat.
3. Stir constantly until the mixture comes to a boil.
4. Reduce the heat to low and continue stirring until the mixture reaches 238°F on a candy thermometer.
5. Remove from heat and stir in the vanilla extract and salt.
6. Gradually add the powdered sugar, stirring constantly until well combined.
7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
8. Allow the fudge to cool at room temperature for at least 2 hours or until firm.
9. Once cooled, remove the fudge from the baking dish and cut into squares.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes approximately 16 pieces of fudge.

Nutritional information:
Calories per serving: 210
Total fat: 8g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 34g
Dietary fiber: 0g
Total sugars: 33g
Protein: 1g

Substitutions for ingredients:
- Panocha can be substituted with dark brown sugar.
- Evaporated milk can be substituted with heavy cream.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt added accordingly.

Variations:
- Add 1/2 cup of chopped nuts (such as pecans or walnuts) to the fudge mixture before pouring it into the baking dish.
- Sprinkle sea salt on top of the fudge before it cools for a sweet and salty flavor.
- Add 1/4 cup of cocoa powder to the fudge mixture for a chocolate twist.

Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature for the perfect texture.
- Stir constantly to prevent the mixture from burning or sticking to the bottom of the pan.
- Allow the fudge to cool completely before cutting into squares for clean edges.

Storage instructions:
Store the fudge in an airtight container at room temperature for up to 1 week.

Reheating instructions:
Reheat the fudge in the microwave for 10-15 seconds or until slightly softened.

Presentation ideas:
- Place the fudge squares on a decorative plate or platter.
- Wrap individual pieces of fudge in wax paper for a cute gift idea.

Garnishes:
- Sprinkle chopped nuts on top of the fudge squares.
- Dust the fudge with powdered sugar for a classic look.

Pairings:
- Serve the fudge with a hot cup of coffee or tea.

Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, make a great accompaniment to the sweet fudge.

Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Reheat the mixture and continue cooking until it reaches 238°F.
- If the fudge is too hard, it may have been cooked for too long. Try reducing the cooking time by a few minutes.

Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Store the fudge in an airtight container to prevent spoilage.

Food history:
Panocha is a traditional Mexican brown sugar made from unrefined cane sugar. It has a rich, caramel-like flavor that is perfect for making fudge.

Flavor profiles:
Panocha fudge has a sweet, caramel flavor with a hint of vanilla and a smooth, creamy texture.

Serving suggestions:
Serve the panocha fudge as a sweet treat after dinner or as a gift for friends and family.

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Taste: Sweet, Creamy, Nutty, Caramel, Rich, Caramel-Like