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
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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.
I am going to try this.
Back in the day before fancy thermometers my mom would drop a bit of the brew into a cup of water to check whether soft or hard ball stage was reached. The stuff is like napalm though so be careful
Who is the lady?
Is it possible to make without the nuts
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.
id never seen that with brown sugar i always remember a very similar name and lighter color using regular sugar i assume
"…just slam it on your hand and hope…" Hahaha
Was looking for more references on this and figured out it was misspelled in the cookbook. Once you search for Penuche or Penucci the recipes are abundant. Pretty amazing, thanks for doing this one!
https://en.m.wikipedia.org/wiki/Penuche
In New England we pronounced it like it was Italian (think "Penucci"). Don't know why.
You could try 'Pfälzer Dampfnudeln'. It's a simple dish from some regions in Germany and is eaten as a main dish (with potato soup) or dessert (with sweet sauce). A recipe can be found here: https://www.culinary-heritage.com/recipe.asp?sprakid=5®ionid=76&recipesid=2955
I'd like to see you do a series on Tourtière/Meat Pies, there are regional differences from Northern Ontario all the way to eastern Québec. The debates as to what goes in a Tourtière are always a topic of discussion when multiple families gather.
any recipe on the channel "munchies" ever is aspirational. i saw a Jamaican beef patty recipe on there a month or so ago and it was like 3X as complicated as it needs to be and the Caribbean guy i work for makes them way more easily like he would be a good bassline to know sorta how to make a decent patty but munchies just made it waaaaay too unrealistic…. YOU SHOULD DO SOME JAMAICAN BEEF PATTIES!!!! 🙂 in the wood oven haha!! i guess those are similar to calzones 😛
Directions unclear, checked pot temperature with tongue.
That was a fun episode! Thanks!!
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.
We have a similar thing in Mexico… It is called palanqueta
fez rapadura
Panutsa is a local peanut brittle confection in my place. I'm surprised it has a North American relative. 😋
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.
Curious how this one would work out with a nut sub for pecans or pistacios for those with peanut allergies.
Did you go to culinary school?
Gosh. I haven’t had penuche for years. We always said it with the with the ch like chair and a long e sound at the end
not enough helicopter massacre. — too soon?
My grandma used to make that.
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!
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.
This does remind me of something mom used to make and still does. I have no idea what it's called. Usually we find it in the freezer and eat it frozen since it's just so good. I noticed the chef's knife you used to cut it. Can you provide me with any details (blade length, steel type, etc.)? Great video!
Golden thank you as always you do an amazing job.
Good video. Happy Canada Day!!!
Ohhhh, this looks a little like "Peanut Brittle". It seems to be a lot less solid-state, a bit more chewy, like a caramel base instead of a hard candy base. That was my late Grandfather's favourite, although I could never develop a taste. Maybe I ought to try it again sometime.
I am 62 i remember as a young child my grandmother made this and used to tell me it was something her mother made her during the depresion. She called it home made nougat, it reminded me of Torrone
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!
Penuche would these days be called "brown sugar fudge", I reckon. My understanding was that it dates from a time when pedantry said the name "fudge" could only be used for things that included chocolate?
Please do peanut butter fudge!
Looks to be of New England origin…likely from the Portuguese who settled in the whaling communities in Massachusetts. A brown sugar fudge with
My Granny and my mother tested their candy in cool water for finding the right softball stage and they put a little on a saucer, took a spoon and beat it (back & forty) to check if it was cool enough. I'm telling you those women knew what they were doing, I use a thermometer and I still can mess it up 🤦🤣
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."
Penuche Nut Fudge, is my 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!😎👍👍💣💥
looks like a delicious cross between fudge and peanut brittle.
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.
You can make fudge with frosting and peanut butter take chocolate frosting and melt both separately mix together put in a pan and chill
You should also specify Fahrenheit or Celsius because when I look it up it’s 230 to 241 in Fahrenheit and 110 to 112 in Celsius
doesnt that have some kind of caramel structure in it?
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.
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.
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 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I saw something similar in Colombia but including marijuana, they said is delicious and funny.
Absolutely love this!
Im from the US i love your channel. And the history from your country. Keep up the great work.
This is similar to French Canadian sucre au creme.
98.6 degrees is your internal body temperature, not the temperature of the surface of your skin
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 👀
I think this is what my Italian grandparents used to make .
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.
Love the channel. I grew up eating what we called butter rolls in kentucky; seems like a very old recipe. It is just a biscuit dough hand pie with butter and sugar, was curious if you’ve ever heard of it. Thanks
Give us Celsius too Since that's something left out 😉
Man, this channel just gives you that warm, fuzzy feeling. So chill.
Hey Glen .. what part of Canada are you in? British Columbia here 🙂
Id probably eat the whole batch in 1 sitting
I love every “olden days” recipe! I especially want to try this one.
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
So much of this old-timey food LOOKS like it's old-timey. I wonder if there's an interesting video in that. Can you find a few recipes from back then that are similar to recipes today but with different preparation methods that would emphasize the different appearance?
As one example, it's very trendy right now to chop up bakers chocolate for cookies rather than use chocolate chips – you get small shavings and big chunks. I bet you could find more examples.
If it's too soft you can sometimes fix it by putting it back on the heat.
I never know why I'm watching these videos. I don't bake cakes at all and do cook but only my own recepies but still love the videos. I find it relaxing.
One of my favorites. If I wasn't making fudge I was making penuche.
From the "for what it's worth" file, on my Mom's old (guessing 1947 since that is when they got married) candy thermometer, 235 is where the soft ball stage is marked.
You haven't done a flapper pie recipe yet, from Saskatchewan (prairies).
Kansas city here. Canadian content. YouTube is a great conduit to view Canadian content…
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
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.
When are you going to do Butter beer?
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!
My mother made penuche fudge and penuche frosting. The penuche fudge recipe includes baking powder and baking soda. The penuche frosting recipe has neither. Both were initially dark. They were both beaten until more blonde in color.
The penuche frosting went on yellow cake and was also used as a topping on vanilla ice cream.
There's so much bad in the world, so many negative stories in the news, and so much trash on YouTube. That's why it's so nice to just stop by Glen's cozy little kitchen corner and watch him make some peanut fudge 🙂
You must have a really strong forearm lol. I recently made pancakes without using an electric mixer and it nearly killed me
In Brasil it is called “pé de moleque“
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
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.
It looks like creamy pralines but with peanuts instead of pecans.
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.
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.
You realize that there is no possibility of this tatsing bad, i mean sugar + butter + cream😂 But i really liked your video! Kerp on going, great content
There is a great recipe for Maple Cream Fudge in the Canadian Purity Flour Cookbook that I grew up with. We add a cup of maple syrup to the mix and let it simmer. My favourite ingredient is the evaporated milk – believe it or not, the flavour really appeals to me.
This recipe is great with walnuts or diced maraschino cherries. Or both! Failed batches (without nuts added) can be reheated in the microwave until the correct density is reached.
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…
Dude just made Doo Doo with peanuts
if you use the carnation milk recipe, it adds a lot of loopholes on how to make fudge in a much easier way. instead of waiting for it to cool, you add candy chips and marshmallows which cool it down as you stir. I have had so much luck with that recipe over traditional fudge recipes. Instead of chocolate chips you can pretty much add anything else for a special flavor
i love these historical cooking videos so much…keep em coming!
This looks a lot like "Turrón". I'll have to try this recipe. 🙂
Really enjoying your 1930's series. Appreciate how you show the missteps and pitfalls, as most everyone cooked at home back then, in which these recipes expect you to know how to cook.
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 really love your videos, your recipes are good, I follow most of them 😀
I'm not a big fan of the degustation part with your wife, she interrupts you many time or just speak too much. feel like it's two different type of video or two different ambiance in one video. it's okay I skip this part most of the time ^^
All the Italian aunties made this when I was a kid. Never any nuts, though.. those must have been for the rich folk. Sometimes a bit of maple syrup was added.
a very nice variation… make it with pecans, then top it with a layer of dark chocolate sprinkled with sea salt.
I grew up with this. We called pronounced it with a hard A on the end.
My great aunt would make this (rural southern Ohio) as frosting for a cake during the holidays.. She always pronounced it.. Pa-NOOK.
I would submit that life on a farm, in most parts of North America (except the dust bowl in USA, or in western Canada), during the Depression would have been better than life in most NA urban areas……since farmers could always produce their own food and have their housing taken care of, whereas, city dwellers could not.