Coconut Candy
photo by dandeerepcomcast.net
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
15-20 pieces
ingredients
- 1 cup sugar
- 1 1⁄2 cups light corn syrup
- 1⁄2 cup water
- 1 package flaked coconut (14 oz)
- 1⁄2 teaspoon almond extract, or vanilla
directions
- Combine sugar, corn syrup and water in a large saucepan.
- Cook, stirring constantly, just until sugar is dissolved.
- Cook without stirring to 236 degrees (soft ball); remove from heat.
- Stir in coconut and flavoring; cool.
- Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut mixture into 1-inch balls, flattening bottoms.
- Top each with a toasted almond.
- Chill at least 1 hour.
- Dip in melted chocolate.
- Variation 2: Acorns- Shape in balls, tapering one end to cone shape.
- Chill 1 hour.
- Dip large end into melted chocolate.
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Reviews
-
I used a digital meat probe loosely wrapped around my candy thermometer; and that really helped. I am not sure whether it made a difference or not. . . but I used clear Harris Teeter light corn syrup. because I wanted my candies to be as pale as possible. I feel that the coconut dough was too wet and needed more coconut, about 16 ounces would probably have been perfect; as I noted in the store that the HT clear was runnier than the Caro. I also added 1/2 t vanilla and 1/2 t coconut extract. It is moist and delicious. This dough was extremely sticky to work with. I recommend wearing plastic gloves or putting it in a cookie press to fill your molds. I also think that the dough would have a better texture if the coconut were processed in the food processor. This is my picture here with the pink chocolates . . . what you cannot see is that the coconut dough weeps through the chocolate at the bottom because it is too wet, but they are fantastic, and I can't recommend white chocolate enough for these! This is only my first attempt at trying this. To get it into bars, I had to press out the dough between two silicone pads, freeze, and chop into squares, it was hard to do, but I couldn't work with it room temp except as balls. Using a mold would have been alot easier; if I do it again, that's what I'll try.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.