Penuche, whose name comes from the Spanish word for raw sugar, is simply fudge made with brown sugar—which gives it a rich molasses-like flavor and a grainy texture. Pecans are traditional in penuche, but we also love coconut.

Line an 8-inch square pan with parchment paper or buttered foil that extends over two sides. Combine in a large heavy saucepan:

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.

Add but do not stir in (stirring at this point can cause graininess):

Let cool and beat as described in About Fudge. Stir in:

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.