Originally from Mexico, penuch 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
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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. Then 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.
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