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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, brown sugar, cream, and milk. Cook over medium-high heat to boiling. stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

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  • Cook over medium-high heat, stirring frequently until thermometer registers 236 degree F, 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.

Instructions Checklist
  • Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F, about 50 minutes. Remove thermometer. Beat vigorously until just beginning to thicken; add coconut. Continue beating until 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. Makes 32 pieces or about 1-1/2 pounds.

Tips

Up to 2 weeks ahead prepare penuche. Store in the refrigerator in a tightly covered container.

Nutrition Facts

86 calories; 2 g total fat; 2 g saturated fat; 3 mg cholesterol; 13 mg sodium. 17 g carbohydrates; 0 g fiber; 16 g sugar; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

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