Panocha or Pralines
From Foods, their selection and preparation, 1935
The distinctive flavor is developed by long, slow cooking of the milk or cream in the concentrated sugar syrup.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 37. The excerpt below is the record exactly as published.
2 cups sugar, 1 cup of liquid (water, milk, or evaporated milk); 2 ounces chocolate; 2 tablespoons butter or margarine; and ^ teaspoon salt. 1 teaspoon vanilla is added at the end of cooking. All the ingredients ex¬ cept the fat, the vanilla, and possibly the chocolate are combined and cooked slowly with constant stirring, until the sugar is dissolved. If the chocolate has been added, Dipping Cherries • Small fruits dipped in fon¬ dant make attractive bonbons it will melt and mix thoroughly with the sirup. Both chocolate and milk tend to stick and burn on the bottom of the pan; so the mixture must be cooked slowly with an oc¬ casional scraping across the bottom of the pan to make sure it is not sticking. This dan¬ ger is avoided if the chocolate is added at the completion of the cooking. Cook to a boiling point of 237° F. (soft ball). After removal from the heat add fat, vanilla, and the chocolate if it has not been added earlier. Cool in the sauce pan to just above body temperature and beat until creamy. Then turn quickly into a square, greased pan, approximately 9x9 inches. Cut into squares immediately. Fudges with distinctive flavors may be had by the substitution of brown sugar for all or part of the granulated sugar, by the caramelization of a portion of the sugar, or by the substitution of maple sugar or sirup for one third of the sugar, measure for measure. Chopped nuts, raisins, candied fruit, or marshmallows may be added to any of these fudges just as the candy begins to cream and before it is poured into the pan. Panocha or pralines
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Cook this with the app: pantry check, scaling, and the assistant.