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Coconut Penuche

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Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Light cream 1⁄3 Cup (5.33 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Vanilla 1 Teaspoon
  Flaked coconut 2 1⁄2 Ounce, can
Directions

• Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
• Butter the sides of a heavy 2-quart saucepan. In pan combine sugars, cream, and milk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This will take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to sides of pan.
• Cook mixture over medium-low heat, stirring frequently, till thermometer registers 236°, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
• Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to 110°, about 50 minutes. Remove thermometer. Beat vigorously till just beginning to thicken; add coconut. Continue beating till very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1-inch squares. When firm, lift out of pan; cut into squares. Store tightly covered.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Candy
Ingredient: 
Coconut

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