Coconut Penuche

Rich, brown sugar candy squares laced with sweetened flaked coconut.

Recipe Ingredients:

2 cups firmly packed brown sugar
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

Cooking Directions:

1. Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine sugars, salt, and milk in large saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils.
3. Continue cooking until a small amount of mixture forms a soft ball in cold water (or to a temperature of 236°F / 110°C), stirring frequently after mixture begins to thicken. Remove from heat.
4. Add butter and vanilla. Cool until lukewarm (110°F / 45°C) without stirring.
5. Add coconut. Then beat with heavy wooden spoon until mixture loses its gloss. Turn out at once into prepared pan. Allow to cool at room temperature. Cut into 1-inch squares.

Makes 64 (1-inch) squares.

Variation: Nut Penuche: Add 3/4 cup chopped pecans or walnuts and omit coconut.