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Penoche, Olympian Creams, Fondant Recipe

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This recipe for Penoche, Olympian Creams, Fondant is from Recipes from the Kitchen of Dorothy Blackham, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Penoche
1 pkg. brown sugar
2 c. sugar
pinch salt
1 ½ c. cream
Cook to soft ball.

Olympian Creams
3 c. sugar
½ c. carmalized sugar
1 c. cream
3 tbsp. karo syrup
Cook to soft ball.

Fondant
4 c. sugar white or brown (3 white, one brown)
1 ½ c. half & half
¼ c. corn syrup
2 tbsp. butter
pinch salt
Let boil. Cover pan 5 min. Cool to soft ball. (224-230º)
Directions:
Directions:
Beat on a marble slab until firm enough to roll up.
Personal Notes:
Personal Notes:
I think all of these were done the same as the fudge but my recipes don't say anything else.
I really should have learned how to do it but I always thought there would be time. Don't put off learning to cook the things you love and want to pass down.

 

 

 

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