Coconut Penuche Recipe
Ingredients
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Light cream | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Butter | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Flaked coconut | 2 1⁄2 Ounce, can |
Nutrition Facts
Serving size: Complete recipe
Calories 2996 Calories from Fat 836
% Daily Value*
Total Fat 97 g149.6%
Saturated Fat 72.8 g364.2%
Trans Fat 0 g
Cholesterol 160.9 mg53.6%
Sodium 150.6 mg6.3%
Total Carbohydrates 545 g181.8%
Dietary Fiber 11.6 g46.2%
Sugars 528.9 g
Protein 10 g19.1%
Vitamin A 32.7% Vitamin C 2.6%
Calcium 35.7% Iron 22.5%
*Based on a 2000 Calorie diet
Directions
• Butter the sides of a heavy 2-quart saucepan. In pan combine sugars, cream, and milk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This will take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to sides of pan.
• Cook mixture over medium-low heat, stirring frequently, till thermometer registers 236°, 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°, about 50 minutes. Remove thermometer. Beat vigorously till just beginning to thicken; add coconut. Continue beating till 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.
Chef
