How to recreate a classic 1930s brown sugar fudge recipe
In short: Step back in time to 1930 with this guide to making Penoche, a traditional brown sugar fudge. This video demonstrates the precise temperature control and beating techniques required to achieve the perfect texture.
The process begins by boiling sugar and milk until they reach the 'soft ball' stage, which is between 234°F and 240°F. Once removed from the heat, butter, salt, and either chopped peanuts or walnuts are stirred in.
After the mixture cools to a temperature between 100°F and 110°F, vanilla is added and the mixture is beaten for one to two minutes. The finished fudge is set in a greased 8x8 baking pan lined with parchment and refrigerated until firm.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: 1930 Penoche Penuche Brown Sugar Fudge Recipe
To cite this card, link to https://intellectplus.co.uk/app/food-1930-penoche-penuche-brown-sugar-fudge-recipe.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in Cooking techniques · More in Food & Drink · Latest · A–Z · All topics
