Panocha or penuche, a type of fudge made with brown sugar rather than chocolate, is a popular Mexican sweet. This version boasts crunchy nuts as well.

Panocha Fudge

2 cups packed brown sugar
1 cup milk
1 cup granulated sugar
2 teaspoons light corn syrup
1/4 teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1/2 cup chopped nuts

1. Combine brown sugar, milk, sugar, corn syrup and salt in a heavy saucepan. Cook over medium heat to the soft-ball stage (see note).
2. Remove from heat. Stir in butter; cool to lukewarm. Add vanilla and beat until creamy. Stir in nuts. Pour into a greased 13 x 9 x 2-inch pan. When cool, cut into diamonds or squares.

Makes 24 pieces.

Note: 'Soft-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234° and 240°F.