Old-Fashioned Panocha

Clipped from a C and H sugar box.

The “C and H” stands for California and Hawaiian. Starting in 1906, raw sugar would be shipped from Hawaii to be refined in Crockett, California, a small town near San Francisco. Originally, the product was shipped in bags; boxes appeared sometime around World War II, and the recipes shortly thereafter.

For more information about sugar production, see the post for white layer cake from Lutz, Florida; for more on penuche/panocha, see the post for penuche from that box.

From a box sold in East Moline, Illinois.

Old-Fashioned Panocha

1 lb. C and H Dark Brown Sugar* (2-1/3 cups, firmly packed)
1/4 teaspoon salt
1 Tablespoon light corn syrup
3/4 cup undiluted evaporated milk or thin cream
1 Tablespoon butter
1 teaspoon vanilla
1 cup coarsely chopped nuts

Heat together all ingredients except vanilla nad nuts, stirring until sugar dissolves; then boil to fairly soft-ball stage (237 deg.), stirring until thick and creamy and beginning to lose its gloss. Spread quickly in a buttered 6″ by 6″ pan. When cold, cut into squares. Makes a little over one pound.

*…pure cane, of course!

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