1930 Penoche Penuche Brown Sugar Fudge Recipe
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- 1930 Penoche Penuche Brown Sugar Fudge Recipe. Welcome Friends! Welcome to our regular Sunday morning Old Cookbook Show. The recipe today is Penoche / Penuche Brown Sugar Fudge Recipe.
Ingredients:
2 cups light brown sugar
½ cup milk
1 cup chopped peanuts, or walnuts
2 Tbsp butter
1/8 tsp salt
1 tsp vanilla
Method:
In a medium pot, boil sugar and milk to ’soft ball’ stage (234ºF-240ºF).
Remove from heat and stir in butter, salt and nuts.
Cool to between 110ºF- 100ºF, add vanilla and beat for 1-2 minutes.
Transfer to a greased 8x8 baking pan lined with a parchment sling.
Refrigerate until hard, and cut into squares.
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Is it possible to replicate the red bull recipe? My body can't handle the caffeine and taurine but I love the taste :\
Glen & Friends Cooking it’s pronounced pen ou chee if that makes any sense!?!
Peanut butter ball & This recipe I have taught 7- 10-year-olds with very good results. However - We sub- the peanuts in the fudge for Walnuts / black walnuts or pecans - Since they grow here in the southern United States - It's not as expensive as it can be for store-bought nuts. Once you show them what they are looking for They remember the steps really well. We usually make it here in the fall because it's usually made for friends & loved ones & gifts of appreciation around Thanksgiving & Christmas time. The Hot sugar does really Really well when the ambient room temp is much cooler. 55 F / 12 C. Like you have discovered - Many times - Cooking is a great deal of experience - touch - sight - feel.. Not necessarily Culinary skills as familiarity with ingredients - or basics..
That's why I love the term { your term } "Riffing-It".. Really should Be a Tee - shirt.
Very late to the show, but did you get your pot clean and how long did it take?
@@suzyqc7607able we use walnuts as well. I suppose peanuts were less expensive back then. Possibly, walnuts may not have been available.
Soft ball stage: when you drizzle a little off the spoon into cold water, and you can form it into a soft ball with your fingers. With practice, you can judge when it's ready by the firmness of the ball. That's the rule I learned for making my grandmother's fudge. Thermometers, bah. :)
Yes exactly.
My mother was taught to use this method.
I think its the best way because humidity & elevation can affect the right temperature so much.
Don’t feel bad about struggling with penuche. I remember it as being the specialty of one or two of my aunts of that generation, and nobody else ever made it, because it was so touchy. By the way, in Iowa and Minnesota, at least, we pronounced it “pa-noo-chee”
sandihj I'm from South Dakota, and my mother used to make this at Christmas time. We pronounced it the same way you do.
People in Michigan also pronounce it "pa-noo-chee". My grandmother used to make it every X-mas in the early 1960s. Great stuff!
In Maine, too.
My grandmother always made this for my uncle. The only thing she made that we kids hated LOL.
She also pronounced it pan- uuuu-chee
Except in Canada 😉
I have only just found this channel, I can't stop watching. I love to do this kind of cooking. I would also love to start a recipe database/website devoted to old hand-me-down cook books and family recipes from a bygone era.
Bringing back memories of childhood for me. My grandmother always made penoche around Christmas.
I love these old-school old-time recipes.
This one needs more dates though.
Glen - Just wanted to say thanks for being so cool man...you're warm greeting and your relaxed delivery just help me to relax so much after work or in the afternoon when i want to chill. i hope you and your lovely lady have a great life together...you are both lovely and i'm slightly jealous x
"That first one was kind of...WWAAAAHH..." Julie, I think you described it perfectly (made me laugh out loud). Great to see you both explain your failures as well as your successes, love watching the process. Looking forward to more Depression recipes!
In Quebec we call that «sucre à la crème» literal translation creamed sugar. The peanut is a nice add-on. We usually substitute some of the brown sugar for maple syrup. Cheers
They actually made sucre a la creme in another video. Check it out .
th-cam.com/video/w2u_Mi8m0ho/w-d-xo.html
Even better with pecans
Thank you Glen and Julie! Food Network could learn a lot from you. You make cooking creative and adventurous and not a competitive sport. You cook real food with ingredients I can actually find. I really appreciate all the research you do. Shout out from Peterborough.
I just found this channel today, and you're right, it's great. I remember a long time ago, most of Food Network had programming similar to what this channel is. Very few gimmicks nor mugging for the camera. Just straightforward educational shows. So sad that that type of programming has largely been abandoned. Luckily there are still TH-cam channels like this to fill the void. (Although, even on TH-cam, it's not a guarantee to find down-to-earth content like this.)
Thank you for teaching us how to make a penooche. Try to make it next time with walnuts or pecans, it's delicious!
Man, this channel just gives you that warm, fuzzy feeling. So chill.
My family was from Maine with another branch in Canada and I find the recipes are similar. Absolutely love old fashioned brown sugar fudge.
At the very start of this video I thought "Oh this looks simple enough, I should try this". I've never made candy before, despite loving to cook and bake, and thought this would be a nice starting point. However after seeing your dramas I now feel like I should try a more fail-safe recipe for my first experience in candy making. Thanks for showing the bumps along the road, it's nice to store that information up for when I finally start!
@@donrea2401 Thank you for the suggestion! Nice to know of an easier recipe, haha!
Im from the US i love your channel. And the history from your country. Keep up the great work.
I just made penuche frosting. It took 4 attempts to get it smooth, not gritty. After figuring out my thermometer was off, I went back to the old way of testing for soft ball stage and it worked fairly well. Wish I had see this video first!
My mom always made Penoche for us kids. My Italian grandmom taught her. It is pronounced Pa new che. My Mom never added the nuts. She used Karo syrup, and condensed milk. What is your sea level? Higher elevations take cooking longer.
There's so much bad in the world, so many negative stories in the news, and so much trash on TH-cam. That's why it's so nice to just stop by Glen's cozy little kitchen corner and watch him make some peanut fudge :)
I love every “olden days” recipe! I especially want to try this one.
Ah yess i make this recipe frequently, but here in south america we have another name for it, here it is called "Rapadura"
And the cream and brown sugar can be simplified with condensed milk, with the same results, if some of you wanna try it. the recipe varies a little, if someone is interested i can translate it
Oh, I would like very much to see your version, thank you for the offer!!!
@@debbiem2146 you are welcome!
I don't know the exact measures of the ingredients, i usually cook it by my memory, but here we go:
Take about half a kilo of peanuts, which can be toasted or not, and put them with... 150 to 200 grams of white sugar, and tree or four big spoons of water (likely, whatever it takes to make the sugar become slightly humid). then, put everything in a pan.
Cook it in medium to low fire, until the misture starts taking the colour of caramel, and then add a can of condensed milk. Keep cooking until it gets very thick, to the point of sticking, and then let it cool.
It's a simple recipe and i love the result, i absolutely recommend!
@@riograndedosulball248 it looks more like a "pé de moleque"
Love Penuche fudge with walnuts. Stole it from my dad all the time
Just found your channel recently, and I'm so glad I did. Your videos are so oddly mesmerizing. Cheers, from Nova Scotia!
Nice, I remember my grandmother making something similar to that, and yes I agree with you, trial and error in the kitchen is a good thing, thank you Glen and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
My Nana's recipe uses I tablespoon corn syrup and evaportated milk with double the brown sugar and butter amount. The corn syrup helps to firm up the fudge.
The corn syrup also helps prevent crystals from forming, which I learned from Alton Brown.
Love your videos! Brings back Great Memories!😁❤💚
I made it all the time.....like a soft fudge..... loved it. My dad would make fudge all the time without a recipe, coffee, peanut butter, maple....
I am so glad I watched this video. I had been trying for 30 years to make my grandma’s fudge recipe before I was finally successful. It’s kind of similar to this and it makes me feel a bit better to know that even Glen has run in to some of the same pitfalls I’ve experienced. I especially loved when Jules said “don’t check your phone” because I once did that very thing and the fudge immediately set around the spoon in my hand. 😂 It turns out phones and fudge do not mix.
My grandfather made this in his candy shop in Kentucky in the 1920s .... he called it Pan-NOO-chee...... it was similar to your recipe... .but it was pecans and a bit if maple extract.
Both sets of my grandparents were in their 20's-30's during the Depression in northeast Mississippi. Living on a farm in north Mississippi pretty much makes you ready for hard times because you were already there. :) It was more or less business as usual for them. They already raised their own food and fished and hunted for the meat they didn't raise. My grandmother said they actually had it easier than other people because they had a ready market for their products versus people living in the cities buying their food instead of raising it.
So your recipe for panocha (penuche) fudge was very different from what my family has made for over 80+ years. So I guess this would fall under the old cook book series. One of the first things I noticed, was how it was made. We have always made panocha the same way as cooked fudge; not fudge made w/marshmallow 😒. When you put the ingredients in the pan, the butter was not in until after. We start, by melting said butter in the pan, then adding, brown sugar, cream,(but we always used evaporated milk, nuts & vanilla. Which the last 2 ingredients were added last, after the panocha had been cooked to a softball stage. We always did this test w/a spoon and water in a dish. when you could roll a ball between your fingers & it stayed in a ball form it was done. Add vanilla, Then it was beat w/ a mixer or by hand until it lost its sheen then nuts were added. Placed in greased pan to cool. Tip: when cooking candies such as fudge & panocha, it turns out best when the barometric pressure is higher and the weather is clear, stormy days seem to produce more sugared candies. Wives tale or not, I found it to follow this principle. You can also do a panocha cooked frosting w/powdered sugar. It's killer on homeade carrot cake. (Not box😒)
The stirred portion in the pot looks like Pralines.
Try it with pecans. A Southern favorite.
Y'know, I'm thinking a lot of people have this Grapes of Wrath thing in their heads. My great grandmother, during the late 30's to the late 60's kept a cow in her backyard in New Toronto. Chickens were commonplace- why even TODAY almost all municipal bylaws allow for 3 laying hens. People had food but life was tough and there wasn't money to go around. Yes, the prairies were a different story but not all North America were the prairies either. Great job on the culinary history and history and culinaria - as ALWAYS!😎👍👍💣💥
My grandma and I made this when I was a child good memories.
My Grandma's penuche with walnuts was an amazing experience!
Penuche was a family favorite of ours when I was a child, and I have continued to make it regularly during the holidays. I think the idea of letting it cool before mixing was not the issue with the first patch. It just had not reached soft ball stage. I continue to used the namesake method for testing soft ball stage, because I don't think thermometer is the best judge. I just drop a bit of the mixture into a glass of cold water until it forms a soft ball before it hits the bottom of the glass.
Also, I have never put peanuts in my penuche. Usually, we made it just plain, sometimes with pecans.
A bit of cream in it and the best chocolate cake frosting ever. Was always my birthday cake needs to cook more and really beat it till it turns to fudge
I used your softball stage method and it worked perfect the 1st time! Woohoo! Thank you!😁❤💚❤💚
My FAVORITE winter candy: must stir after it cools. Put butter & vanilla in after you remove from the heat, then stir when butter has melted, also add nuts after it starts to thicken... just like chocolate fudge. Mom said don’t make when it’s raining & don’t stir while it’s cooking.
We pronounced this like the word Pinochle (as in the card game) fudge or Peanut Fudge. Our Grandmother always made it for Christmas. Such a treat. Thanks for the updated recipe. Love the Sunday videos.
Yep, that's how it was pronounced when I was growing up and an aunt made it for Christmas.
My mom's specialty. She used walnuts in hers. My favorite fudge. Better than chocolate in my own opinion.
This sounds like another version of brown sugar fudge. I've also seen this penoche recipe in the old 30s-40s cookbooks. Thanks for sharing this.
Love your Old Recipe shows.
All the cooking tips were actually very helpful, thanks. At first when you mentioned you had different shorts on, I thought you were going to say the food exploded somehow, lol. Glad the mess to clean up was limited to the pan, etc. Have a great day.
That was a fun episode! Thanks!!
My daddy made chocolate fudge - similar recipe-
He actually tested the drop in the cold water and didn’t remove from the heat until it formed a soft but firm ball
Then he added the butter and vanilla by NO STIRRING (not even disturbing it) until the butter was melted in a puddle on the top.then we added not (pecans usually) and whipped fast just til blended and poured up while still liquid enough to almost level out.
It was so good and we never let it cool completely.
But I do remember (Mississippi weather) some days you couldn’t make it because the humidity wouldn’t let it set.
I have a tested recipe that brings it to 237-239F, let it cool down to 212F WITHOUT STIRRING to ''seed'' the cristalisation process and then stir vigorously to cristalise the batch , mold, cool ....
You can do it with only white sugar, brown or half/half according to your taste. Works every time
I use the cold water method to test soft ball stage by dropping a small amount into cold water & form the candy into a ball. The consistency of the candy under the cold water is usually what the finished product will be. Soft ball stage would feel something like a slightly malleable caramel candy. Even when using a thermometer, I like to check using cold water also. The cold water method can be used to make candy if you do not have a thermometer, too.
Softball stage in my world is when you take a clear glass with 4" or so of room temp water and drop a bit of your fudge or whatever you're cooking and see if the drop is soft medium or hard after it hits the water. We never used a thermometer when I was a kid.
looks like a delicious cross between fudge and peanut brittle.
My Polish mother pronounces this Pin-o-chee. This is my favorite Christmas fudge and I can't make it like my mom.
She gets it to the soft ball stage (drop a little in water and form a ball). Next, she has a sink half full of ice water. She immediately takes the hot pan into the cold water and whips and whips and whips. When my arm is almost out of it's socket, it's time to dump it into a pan and cool thoroughly in the fridge. Two hours later we find out if we have fudge or ice cream topping. Either way.... My all time favorite candy !!
So happy to have found this!!! I have been searching for it fir years! My grandma used to make it and I never got her recipe! Thank you so much!
I love this recipe. I am thinking when I cut these into cubes that maybe I can roll these with toasted sesame seeds!!!
Hey Glen, there is a very popular Brazilian candy called "Pé de Moleque" (boy foot) which is the exact same recipe but removing the milk/cream. These days we have all kind of variations but this one is the traditional.
You should try but don't let it cool inside the pan 👀
Cool recipe, even cooler research skills! Glen, you are one of the few people who knows how to use the internet as it was meant to be used. A true master of research
Penuche is to die for!!! It looks AWESOME!!!! I love granular fudge more than creamy!
If it was more fudgy and less brittle-y I'd make it. I love fudge but not a huge fan of brittle.
Here's a trick. I made my mom some sea salt caramels topped off with cherrywood smoked sea salt. My mom froze some and when Thanksgiving came along she used some of them in yams.
She baked the yams, then mashed them with some butter, added the caramels, then put them in the oven. They are hauntingly delicious. I don't want yams cooked any other way. When you consider all the flavors sea salted caramels give you, especially with the bonus of the cherrywood smoked salt, it's all the extra flavor you need. And the yams are not sickening sweet either. They have a rich complex Earthy flavor.
If you ever make sea salted caramels give the yam idea a try. Something to note. You want to make them so they are soft and chewy, so definitely soft ball stage.
Perhaps make a caramel sauce with your sea salt
my all time favorite candy. Most people have never hears of it.
"...just slam it on your hand and hope..." Hahaha
I have recently started watching your channel. I am very glad that I did. My grandmother fro Oklahoma made this when I was a kid. Never saw anyone use goobers but her. Small world.
I may not be able to actually eat solid foods that well currently but that won’t stop me from watching your content.
Fahrenheit? Is that thermometer from 1930 as well? :-)
As a Metric confused Canadian... we use both, sometimes in C sometimes in F.
Haha
it's for Americans
@@sonicase Hardly, this channel is wonderfully Canadian. And Glen has already given a robust explanation as to why the metric system is the way to go: th-cam.com/video/pjAfUdMx4xw/w-d-xo.html
Cooking in Canada mostly happens in F.
Love these
Not sure why you even have to address the whole depression era differences. It's all about the cooking!! Whatever Glen cooks is amazing and always entertaining! Also it's really cool to see you using these old recipes in general. Depression or not.
Penuche Nut Fudge, is my FAVORITE!!!!
If you're ever looking for 'central' (not sure if you'd class it as central or not) Canadian cookbooks along the lines of this one, but a bit more modern, if you can get your hands on the 'Rose Valley Cookbook' from Rose Valley, Saskatchewan, it's very much like this in that the town residents all submitted old family recipes. Since many of the town's families are/ were of European descent, there are a lot of traditional recipes for things such as perogies and varenyky and squares etc, definitely an insight into the family histories of the residents.
There is a boxed candy I get at Christmas that has chocolate covered penuche fudge, no nuts. I look for it this Christmas. One of my favorites. Oh, and practice makes perfect... in this case fudge.
As you were stirring the mixture after it had cooled, it reminded me of peanut brittle.
I didn't notice the pants until you mentioned it, but I noticed the shirt instantly.
Having said that, Wednesday, April 1st, 2020, are you planning on doing an episode where every single cut you make in the video you have different shirts/pants/apron? Or even you have a wide shot where you're going into a bowl with a rubber/silicone scraper spatula and then on the close up shot it's a solid wood spoon? Of course you wouldn't mention it at all through the entire video.
As for the recipe, looks good. There's one thing my dad used to make that I never got the recipe for and it was a peanut butter fudge. On the plus side I've seen peanut butter fudge in stores the past few years that take me back to my childhood but they are a bit denser than what I remember from the late 80's early 90's. Flavor is right though.
Kinkajou1015 love this idea ! 😂😂
@@SerpaTCB The bad part is that now that I've said it, it won't happen, because if it does everyone will expect it.
April Fool’s Day 2020: Fuuuuuuuck, with all the cruel jokes Covid-19 is playing on the world, I’m outta here!
Growing up, my mom and dad always made candy at Christmas. Panocha was one of them although the recipe called in Panocha, we didn’t know how to pronounce it and called it brown sugar fudge. While mom and dad seemed to have good luck making it, of the times that I have tried, I’ve probably had as many failures as successes. This video helps explain how to do this a bit more. Old recipes really were more like notes rather than directions-relying on the cook to know the method.
Hi Glen,I made this exactly as you've shown ,except for the nuts,and it turned out great!
Thank you.
Tim from Montreal
My mom used to make this was soooo good....my mom lived on a farm in Nebraska and not only suffered from the depression but the horrible drought as she lived in the dust bowl.
I'm learning so much from this show.👍
This is the brown sugar fudge that was made regularly in every home in this part of Canada in the ‘50’s and ‘60’s. My mother sometimes added cocoa powder. At our place there was never nuts added as my Dad didn’t like the nuts (me either). It was made using evaporated milk. I don’t recall ever waiting for it to cool before beating in quite a bit of butter (not marg) and vanilla. The texture of ours is less like the caramel that yours appears to be and is more like a creamy fudge. It was just poured into a buttered pan. Was yours chewy?
I think even the most down-to-earth recipe book can be aspirational if you're not a very frequent cook. I know there are plenty of my household cookbooks that are here because it's just nice to browse through them, when I might only make one recipe in every third book.
If anything, the two recipes from my books that get the most use are chicken soup (chicken, leek, potato, creamed corn, chicken stock), and banana cake, which is good for bananas that are getting over-ripe, though I have trouble being able to get over-ripe bananas because my brother eats them before they reach the "OMG! I need to cook these!" stage.
I first read this title as if it was Spanish and I thought "Glen is getting saucy!" Nope, it's Italian, I guess and it looks delicious! I've never seen a recipe like this, so thank you for showing us.
So amazing to see you doing this. Have never seen a recipe or anyone make this other than my grandmother when she was alive and now my mother. Thanks!
You are thinking out the video is left and right my friend oh, you can tell me because they are awesome!
I love this flavor of fudge , Thanks for the recipe yum 😋
My granny has made a similar fudge for years. I believe it was her Great Grandmothers. It has Pecans and is made with Canned Evaporated Milk. We call it Blond Fudge and is my favorite!
Glen, I looked through all your videos and did not see one about Rice Pudding. Please please please do a Rice Pudding video!! Love your content keep it up!
I think i learn more with your fails than your successes. This looks like something to try
Looks yummy and sounds yummy!
You are correct, many recipes take a couple of tries to get right because a step was left out!
Penuche fudge reminds me of Christmas. Those 3 pound boxes of chocolate candy. On the top of the box there was a diagram of the candies in the box and there was a chocolate covered penuche fudge. Creamy and no nuts, dense. Yes, they still make it.
I’m American. I didn’t realize that Canada suffered from the depression too. Our economies are largely linked so I shouldn’t be surprised. Often, people in rural areas suffered less than those in cities. They had gardens and chickens and still ate well.
During the depression, my maiden great-aunt lived near railroad tracks in the outskirts of Philadelphia. Hobos would come to her door asking to do odd jobs in exchange for a hot meal. She was a fantastic cook! So without a man around the house she often had them do odd jobs for her, and she fed them a wonderful meal. Her house was kept in good shape by the hobos.
She said that they knew that she would feed them in exchange for work because they marked something on the fence post. I looked it up, and found that the markings are called hobo hieroglyphics. One of them means that a kind woman lives at the house. Tell a pitiful story. I think that must have been on her fence post.
LOL!
I've been a candy maker for years, and I've never seen penuche that looks like that... The candy you have made here is closer to pralines...
This is really interesting. I have never made Penuche, but there is a candy store at the beach I have been going to since age 12 that sells it. Theirs is much lighter in colour. I wonder what they do differently.
Absolutely love this!
My grandma used to make that.
This reminds me of being a little girl. My grandpa used to make fudge, I think his was with condensed milk and no nuts. I think peanuts might have been a luxury, although there may have been walnut trees, so poor people probably used those. He was born in London, Ontario, in 1908. His parents moved to a farm in 1922 in Port Dover. I learned a lot about history from him. You just need to put on a Jeanette McDonald record while you're making it :)
Golden thank you as always you do an amazing job.
Hi, Glen! This recipes it's almost the same as of one tipical brazilian candy called "pé de moleque", the only difference is that in traditional recipe we didn't add milk/cream, but there are some variations in wich is added condensed milk to create a creamy version of the candy. 😄 Love your videos, you're always so nice and kind! Compliments from Brazil! 😄
Makes sense since it is originally a Portuguese confection. Probably came to North America around the same time it came to Brazil.
@@tjs114 Maybe, in fact I didn't know that it was originally Portuguese, thank you for the info 😁
Mum used to pronounce it (Pen oo key), still yummy no matter how you pronounce it.
We have a similar thing in Mexico... It is called palanqueta
This looks a lot like "Turrón". I'll have to try this recipe. :-)
I sure enjoy your channel !!
Heeey this looks good!
Grew up with this. Walnuts or pecans no peanuts. It is what I call Northern Praline. Lol. I grew up in Northern Maine. If you don't make this a couple times a yr it is like starting from scratch. We liked it like maple syrup candy. Not sure if we used some white sugar with the brown. Going back too far. Ha.
My grandfather made this on Christmas for the family during the Depression, according to my mother. Of course thy did not eat it very often, it is pure sugar and fat . . . just at Christmas.
One of my favorites. If I wasn't making fudge I was making penuche.
I have a version of this recipe from my great Aunt, which according to her notes on the recipe card, copied it from the Ottumwa Daily Courier (Iowa) in December 1936. It is written for someone without a candy thermometer, and says to "heat milk and sugar until it forms a loose, shaggy ball." Then "allow to cool until body temperature." Before "Adding vanilla, a pinch of salt and a pinch of soda" before stirring in nuts. She wrote at the bottom "If heated ball becomes smooth, makes brittle."
Thank you family. I was wondering why my penuche was soft after hours of freezing
I think this is what my Italian grandparents used to make .
great last tip lol