Recipe for cooking coconut penuche patties

Desserts to Go with Coffee and Tea :: Penuche

Coconut Penuche Patties

Originally from Mexico, penuché is a type of fudge.

1 1/2 c. sugar
1 c. light brown sugar
3 Tbsp. light corn syrup
1 c. light cream
1 c. finely grated FRESH coconut
1 tsp. vanilla extract or flavoring
4 Tbsp. 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 sm. 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 or flavoring and butter. Do not stir. Cool the mixture until lukewarm (120 degrees F) without stirring. Then stir to blend the ingredients. Quickly drop the mixture by heaping tsp.ful 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.