Originally from Mexico, penuche is a type of fudge.
1 1/2 cups granulated sugar
1 cup light brown sugar
3 tablespoons light
1 cup light cream
1 cup finely grated FRESH coconut
4 tablespoons butter
About 18 pecans, halves
In a heavy saucepan, combine sugars, corn syrup and cream. Bring the mixture
to a boil over low heat, stirring constantly.
Clip a candy thermometer to the side
of the saucepan. Continue to boil gently, without stirring, until a small amount
of the mixture forms a soft ball in cold water or to a temperature of 234 degrees
Remove the pan from the heat. Add coconut, vanilla extract and butter. Do not
Cool the mixture until lukewarm (120 degrees F) without stirring.
to blend the ingredients.
Quickly drop the mixture by heaping teaspoonsful onto
Press a pecan half onto each patty, and let the patties stand until they
are firm, about 3 hours.