Penoche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar |
| ½ | cup | Cream |
| 2 | tablespoons | Butter |
| ⅓ | cup | Coconut |
| ⅓ | cup | Chopped dates |
| ⅓ | cup | Chopped nuts |
Directions
Combine sugar, cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Cool to room temperature. Beat until creamy.
Add fruit, coconut, and nuts. Continue beating until mixture will hold its shape. Pour into well-buttered, shallow pan. Cut in squares.
Myrtle Howell, Gillett, WI.