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.

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