Penoche

2 c Brown sugar
1/2 c Cream
2 tb Butter
1/3 c Coconut
1/3 c Chopped dates
1/3 c Chopped nuts

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.

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