Here are a few versions of Mexican Candy.

MEXICAN CANDY

3 c. sugar
2/3 c. brown sugar
1/4 c. butter (1/2 stick)
1 tsp. vanilla
1 c. canned milk
1 to 2 c. pecans (optional)

Cook over medium fire in large heavy pot sugar, brown
sugar and milk to soft ball stage. Set in sink with small
amount cold water under pan (about 1-inch). Stir in butter and
vanilla and beat. Add nuts. As starts to crumble, quickly
pour and press with wet hands into buttered pan. Cut into
pieces when cool.

MEXICAN CANDY

2 c. white sugar
1 c. brown sugar
1 c. water
1 Tbsp. butter
1/4 tsp. salt
1 tsp. vanilla
1 lb. nuts

Boil sugar and water until it forms a soft ball when put
in cold water. Remove from heat. Add salt, butter and vanil-
la. Beat until creamy. Add nuts; drop by teaspoonfuls on
buttered surface.

KIM'S PANOCHA (MEXICAN CANDY)

1 c. brown sugar
1/3 c. milk or thin cream
1/2 tsp. vanilla
1 Tbsp. butter or margarine
1/4 to 1/3 c. chopped nuts

Boil sugar and milk, stirring as needed to prevent
curdling and scorching. Cook to softball stage. Remove from
heat. Add butter. Cool, then flavor. Beat until creamy. Add
nuts. Pour quickly into oiled pan. Makes 10 to 12 1-inch
squares.