Welcome friends, welcome to our regular Sunday morning program where we create recipes out of recipe books from the 1930s and up until now we’ve been doing post Depression pre-world War two recipes from like 1938 1939 of small central Canada towns and That’s elicited a lot of responses from our American viewers who don’t quite understand that maybe the depression in Certain parts of Canada wasn’t as bad as it was in the United States And that perhaps a lot of the recipes in these cookbooks are aspirational They’re what people want to make But they can’t afford to but they really want to and it’s and it’s one of those things where if you look at cookbooks today So many of the recipes are aspirational they’re they include ingredients that you’ll never be able to find or that are too expensive and there a Way to dream about a life that you want to have or things that you want to eat, but you maybe never will to that end we’ve gone out and we’ve got another cookbook published by the Chicago Daily News in 1930 and It is another cookbook where these are recipes that the public have sent in the Chicago News Has edited it and put it together each recipe has the name of the person who submitted it and a lot of these again are very aspirational In 1930, I would imagine in Chicago for a lot of people times were very tough Much tougher than they would have been on a small farm just outside of Toronto So today we’re gonna make something called panache or panache. I’ve never made this before In fact until I saw this recipe, I’d never even heard of it So we’re gonna give it a go into this pot. We’re putting some brown sugar And Some cream. Now the recipe says we could use cream or milk. I Imagine probably most people would have used milk But I’m gonna use cream because I think the fat content will work really well So we’re gonna bring this to a boil. We’re going to stir it. It says to bring it to softball stage so we need to melt the sugar and the milk together or the cream together and softball stage is about 234 degrees Fahrenheit so I’m gonna watch it closely with a thermometer 234 and off it comes okay, the recipe tells us now to stir in butter Salt and Peanuts And then allow to cool Doesn’t say what temperature to let it cool down to or how long to let it cool So I guess I’m just gonna let it go until it feels right Okay, so it’s day 2 the eagle-eyed amongst you will realize that I’m wearing a different colored pair of shorts and that’s because yesterday The recipe didn’t work out And here’s so let me let me let me break it down for you when I do these recipes out of these books I like to go in cold I choose a recipe I find the ingredients and I do The recipe based on exactly what is written in the cookbook and I like that experience Because it allows me to really test the recipe and it also makes me I think a better recipe writer Because I realized what is left out and what I should probably put in my written recipes and in this case There’s some information but it’s but it’s incomplete and it just says too cool but it didn’t say how far to cool this before you start beating it and I didn’t let it cool far enough and I ended up with something that Didn’t come together and it was too soft and runny and it didn’t turn into What it was supposed to be it still tasted great It was still edible, but it just wasn’t right and one of the problems was I’ve never made this before I don’t think I’ve ever eaten this before So I had no idea what to expect and that’s one of the things when you are Trying something new out of a recipe book It’s not always the recipe that’s wrong. Although it may leave something out It really comes down to your inexperience or my inexperience in this case So I’m going to start over and I have remade it I’ve allowed it to cool down and I’ve since done a lot of research and this should cool down to almost room temperature and If you’re impatient It should cool down to at least 100 degrees Fahrenheit before you move on to the beating stage the second thing that I also think is a bit of a problem is this says to go to softball stage and a lot of the online resources say that softball stage is 234 to 236 degrees Fahrenheit and I Looked at that I thought that’s a little bit strange. I think that’s low but that’s the temperature that I used because that’s sort of that’s the one that everybody’s going to get and I looked into a lot of our candy-making textbooks like actual textbooks from culinary school and they all list a softball stage as 240 degrees Fahrenheit So I think one of the problems also is not Allowing this to cook long enough at the beginning and then not allowing it to cool enough in the middle So I’m gonna beat this it’s going to take quite a while to get it beaten to the right level and we’ll see what happens Ok, so I’ve got an 8×8 baking dish here that I have greased with butter and I’ve put a piece of parchment paper in it As well piece of Sling so that I can pull this out later And I think I’ve got this beaten together. You’ll notice that it starts to change color into something lighter than what you started with so transfer it into a Baking dish which is easier said than done Now once you’ve got it in the baking dish try to smooth the top it’s sticky and it’s a little bit stiff at this point Try to smooth it and get it an equal thickness all the way around It’s going to be tough and then you stick it in the fridge and let it cool down for about an hour And it’ll get pretty stiff at that point So did you get it to work? I think I think I got it to work finally. Um Those of you who are really astute may notice that I am in yet another T-shirt this one technically worked that would technically work but Glenn got distracted and walked away. I walked away I can’t I have been stirring it I walked away I came back and it had solidified solid in the pot. So don’t walk away. Do not answer your phone Do not look at who texted you, you know? stay focused so It is evil though in that you just keep eating more. So yeah as much as versions One through whatever have been Fails they’ve all tasted great. Yeah, they’ve all had a slightly different texture I think Yeah, I know. That’s the thing with each one. You get a creamier texture that first one was kind of wah And very crystals and the one I picked out of there Earlier was quite good. Okay. So this one broke that’s probably why I just have this small little bit Mm-hmm It reminds me a lot of the peanut butter fudge that My friend Pam would always make and send it with us when we went on our canoe trip Did we do that one on the channel years ago? No, that was her peanut brittle That was her microwavable peanut brittle but there was another fudge that we did. Oh that had marshmallows in it. Mm-hmm. Marshmallow chocolate fudge Yeah, okay this is a combination of peanut brittle and fudge and I really like it You know brittle for those who just can’t chew peanut brittle cause it’s just too tough on their see tough on their teeth. Mm-hmm Um pretty close. Yeah So I really like this. This is tasty. I struggled with it Don’t be afraid to struggle in the kitchen, especially when you’re trying something new that you don’t know anything about And you do have the advantage today and I tried not to because I didn’t I didn’t want to yeah I didn’t want to do research I wanted to rely on what was in the book But you have so many opportunities now for research that you can look up 20 different recipes and find those tiny points that people leave out because they think you should already know them like When you bring this to a soft ball stage 234 degrees to 240 degrees is soft ball stage. You’ve got a range The longer you the hotter you take it the harder your fudge is going to be at the end. Yes So know that a lot of people might not know that well, yeah I guess so you have to be really familiar with that idea can do hotter it gets and then it becomes hardball and then it Just becomes and the second thing is don’t start to stir it until it. Take it ever tooled enough Yeah The temperature needs to drop below 110 degrees Fahrenheit and I was stirring at a hundred degrees Fahrenheit and that worked really well for me any thoughts on how to do it if you don’t have If you can hold your hand on the bottom of the pot without going on Then you may because no because your your what is body temperature What is the body temperature? 37 in just about ninety eight point six eight point six Okay, you can hold the pot in your hand without completely freaking out that it’s burning you you may not want to I Understand I would maybe starts if I would maybe start with tapping the side of the pot on your hand and oh, yeah I’m not advising that in any way. Yeah, okay, so give it a try. Thanks for stopping by. See you again soon You