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Penoche Recipe

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This recipe for Penoche, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Put in a heavy saucepan:
2 tbsp. light Karo syrup
4 c. sugar
2 c. heavy cream

Caramelize in heavy skillet:
1/3 c. sugar

Directions:
Directions:
Add 3/4 cup water and mix well. Stir syrup into mixture .-- in saucepan. Cook to medium ball stage (238 degrees). Pour onto marble slab and put 1 tablespoon butter on top.
Cool and stir same as fondant. If you do not have a marble slab pour into buttered mixing bowl. Let cool until comfortable to touch. Beat with mix master until creamy. Roll in rolls and wrap in waxed paper.

Personal Notes:
Personal Notes:
Karol Lufkin

 

 

 

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