Penuche (Brown Sugar Fudge)

Let's Cook

1. Step 1.

   Line an 8-inch square pan with parchment paper or buttered foil that extends over two sides. Combine in a large heavy saucepan: 3 cups packed light brown sugar; ½ cup half-and-half; ½ cup heavy cream; ⅛ teaspoon salt

2. Step 2.

   Stir over low heat until the sugar is dissolved, about 5 minutes. Brush down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium and cook, without stirring, until the mixture reaches 238°F, the soft-ball stage. Remove from the heat.

3. Step 3.

   Add but do not stir in (stirring at this point can cause graininess): 2 tablespoons butter, softened; 1 teaspoon vanilla

4. Step 4.

   Let cool and beat as described in About Fudge. Stir in: 1 cup pecans, toasted and coarsely chopped; (1 cup shredded unsweetened coconut, lightly toasted)

5. Step 5.

   Transfer the fudge to the prepared pan. Smooth the top with an offset spatula, dipping it in hot water as needed. Let stand for at least 1 hour. Remove the fudge from the pan and peel off the foil or parchment paper. Cut into 1-inch squares and store.