Yummy, yummy, yummy! Brown sugar candysquares laced with sweetened flaked coconut!
Recipe: Coconut Penuche
2 cups firmly packed brown sugar
Line a 8 x 8 x 2-inch baking pan withlightly buttered waxed paper or aluminum foil. Set aside.
Combine sugars, salt, and milk in largesaucepan. Cook over medium heat, stirring constantly, until sugardissolves and mixture boils.
Continue cooking until a small amountof mixture forms a soft ball in cold water (or to a temperatureof 236°F / 110°C), stirring frequently after mixturebegins to thicken. Remove from heat.
Add butter and vanilla. Cool until lukewarm(110°F / 45°C) without stirring.
Add coconut. Then beat with heavy woodenspoon until mixture loses its gloss. Turn out at once into preparedpan. Allow to cool at room temperature. Cut into squares.
1 cup granulated sugar
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup butter or margarine
2 teaspoons vanilla extract
1 1/3 cups sweetened flaked coconut
Makes 36 to 48 pieces.
Variation: Nut Penuche: Add 3/4 cup choppedpecans or walnuts and omit coconut.
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