Penuche is a fudge-like candy made from brown sugar, butter, and milk, using no flavorings except for vanilla.
64 pieces or 1 1/2 pounds
1 1/2 cups granulated sugar
1 cup brown sugar, packed
1/3 cup light cream or half-and-half
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1 (3 1/3 ounce) can (1 1/3 cups) flaked coconut
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan. Butter foil. Set aside.
Butter the sides of a heavy 2 quart saucepan. In the saucepan combine the sugars, cream, and milk. Cook over medium-high heat to rolling boil, 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 mixture reaches the soft ball stage or 234°F to 240°F on a candy thermometer. 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°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" squares. When firm, using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store in the refrigerator in a tightly covered container.
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