Penoche

Ingredients

• 2 cups brown sugar
• 1 tablespoon butter
• 1 cup granulated sugar
• 1 cup canned milk
• 1 teaspoon vanilla
• Pinch of salt

Method

1. 1

   Cook over slow fire, stirring constantly until it forms a soft ball when dropped in cold water.

2. 2

   Remove from fire, add butter, and let mixture stand until lukewarm.

3. 3

   Add vanilla and salt, then beat until creamy.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 30. The excerpt below is the record exactly as published.

cup brown sugar l\-> cup rich top milk y~i CUP Kai'o syrup Pinch of salt Cook until it forms firm ball in water. Add !4 pound butter and 1 teaspoon vanilla. Let cool. Add nuts if desired and beat un'al very thick and then pour or drop into balls on oiled paper. Mrs. Earl Clapp CHOCOLATE FUDGE (Easy for children to make) 1 small can evaporated milk in pan Mis together: 2 cups sugar; J^ L'UP °f cocoa Add sugar and cocoa mixture to milk and mix well. Cook on high speed stirring all the time. When it smacks, test drop in cold water, if it is firm when pushed with ringer set the fudge pan in dish- pan of cold water to cool, but do not stir while cooling. Butter small pie pan or dish. When candy is cool, add 1 teaspoon vanilla and beat until very stiff and it starts to lose its shine. Pour into dish and cut in squares. Mrs. Joseph Hackett PENUCHE 2 cups brown siiuar 1 tablespoon butter 1 cup granulated suuar Pinch of salt 1 cup canned milk 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.