Rating: 5 stars
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
20 mins
cool:
50 mins
total:
1 hr 40 mins
Servings:
32
Yield:
32 pieces or about 1-1/2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Tips

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

Nutrition Facts

86 calories; fat 2g; cholesterol 3mg; saturated fat 2g; carbohydrates 17g; sugars 16g; vitamin a 48.6IU; sodium 13mg; calcium 10.1mg; iron 0.2mg.
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