- 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 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.
- 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.
- 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.
From the Test Kitchen
Up to 2 weeks ahead prepare penuche. Store in the refrigerator in a tightly covered container.
Nutrition Facts (Coconut Penuche)
- Per serving:
- 86 kcal ,
- 2 g fat
- (2 g sat. fat ,
- 3 mg chol. ,
- 13 mg sodium ,
- 17 g carb. ,
- 16 g sugar