Coconut Penuche Patties
Originally from Mexico, penuche is a type of fudge.
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 3 tablespoons light corn syrup
- 1 cup light cream
- 1 cup finely grated FRESH coconut
- 1 teaspoon vanilla extract
- 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 F.
- Remove the pan from the heat. Add coconut, vanilla extract and butter. Do not stir.
- Cool the mixture until lukewarm (120 degrees F) without stirring.
- Stir to blend the ingredients.
- Quickly drop the mixture by heaping teaspoonsful onto wax paper.
- Press a pecan half onto each patty, and let the patties stand until they are firm, about 3 hours.
- Wrap the patties in wax paper to store them.