Authentic Panocha Recipe: A Timeless Sweet Treat

Whenever I reminisce about my grandmother’s kitchen, the heartwarming aroma of panocha fills my senses. It’s a sweet treat that I’ve been crafting for years, taking after my grandmother’s techniques and secrets. I get a strong sense of connection to my roots every time I prepare it, and I can’t wait to share this culinary adventure with you.

Overview of Panocha Recipe

Panocha, also known as penuche, is a delightful fudge-like candy that is rich in brown sugar and buttery flavor. This treat has its roots in Mexico. Also very popular in Philippines.

This panocha recipe embodies memories of my childhood celebrations, family gatherings, and lazy Sunday afternoons. From start to finish, you’ll be spending about 3 hours 30 minutes in the kitchen.

Ingredients:

3 cups packed brown sugar
1/2 cup unsalted butter, plus a tad more for greasing the pan
1/2 teaspoon of my absolute favorite – vanilla extract
1 tablespoon of salt
1/2 cup chopped walnuts (optional, but that crunch is just perfect)
1 cup all-purpose flour
2 cups of sprouted wheat Panocha flour
Water as needed (approximately 2 cups, but be prepared to adjust)

Instructions:

1. Before I dive into the actual baking, I always lay out all my ingredients. Trust me, it saves time and keeps you from scrambling in the middle of the process.
2. Now, take a deep pot. This is where you’ll be combining the brown sugar and enough water to dissolve it (typically about 2 cups).
3. Turn the heat up to high on the stove, and wait for it to boil. The sugar will melt effortlessly.
4. Here’s where your arm muscles come into play: constant stirring is crucial. We want a smooth, even mixture.
5. As the sugar mixture boils, start sprinkling in the all-purpose flour and the sprouted wheat Panchoa flour. Whisk constantly to avoid lumps in your mixture.
6. With the stove still on, incorporate the butter, vanilla extract, and salt. Keep stirring until everything blends into a smooth batter.
7. Ready your oven by preheating it to 150 degrees. Meanwhile, using the extra butter, grease up your baking pan, ensuring all nooks are covered.
8. Pour your batter into the buttered pan, spreading it evenly. If you’re using walnuts, now’s the time to sprinkle them on top.
9. Place the pan in the oven and let it bake low and slow for 3 hours.
10. Once done, take out your panocha, and allow it to cool. As it cools, it’ll attain a beautiful, bread-like texture that’s thick and sliceable.

Also Try: Crème Brûlée Recipe

FAQs

I’m thinking of using white sugar instead of brown. Thoughts?

Well, while you can, remember the brown sugar gives panocha its unique flavor and color. Using white might change its taste and appearance.

How long does this delightful treat last?

In an airtight container at room temperature, it should be good for up to 2 weeks.

Not a fan of walnuts. Can I use something else?

Definitely! My cousin loves it with pecans. Almonds are a good choice too.

Mine didn’t set quite right. Why?

The trick is getting it to that soft ball stage. If it’s too soft or too hard, it might have been boiled too little or too long.

Any other flavors I can play around with?

You bet! Almond extract or a sprinkle of cinnamon can bring a new twist to the traditional panocha. Experiment and have fun!

Conclusion:

Panocha, with its deep-rooted history and delightful flavors, is more than just a dessert; it’s a journey down memory lane for many and a delightful discovery for others.

Whether you’re reconnecting with old traditions or exploring new culinary horizons, this recipe offers a harmonious blend of taste and culture. So, the next time you’re looking for a dessert that warms the soul and pleases the palate, remember this authentic Panocha recipe. Happy cooking!