3-Ingredient Coconut Candy
photo by thiswifebakes
- Ready In:
- 40mins
- Ingredients:
- 3
- Yields:
-
6 candies
ingredients
- 473.18 ml sugar
- 118.29 ml water
- 473.18 ml fresh coconut, finely grated or 473.18 ml dried unsweetened coconut
directions
- Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
- In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
- Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
- Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
- When cool and firm, wrap individually in plastic wrap.
- Store in an airtight container up to a week.
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Reviews
-
I made this for dessert. It was really nice, especially when served with vanilla ice cream and glace cherries. I used mostly brown sugar as we ran out of cane sugar. for anyone else making this recipe, i would recommend getting the mixture out of the pan and onto the baking tray asap, because when i left some of mine in the pot for a bit long, it burnt. 5 stars for a great dessert! :)
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These were good. I didn't exactly go by the timing. I just boiled it with the coconut in it until the syrup and the coconut turned a golden color and the bubbles were not frothy but big and slowly bubbling. This was a good recipe I added a little bit of ginger to it to give a little zip. I also used unsweetened dry coconut chips which are quite a bit larger than the finely grated. Thanks for posting. :) Made for ZWT5.
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I halved the recipe, and that didn't work so well. By the time, I checked in ice water (only 5 minutes after being on high heat), it all of a sudden turned a light golden brown and did a cracking thread in the ice water when I tested. (No, I don't have a candy thermometer. I think it's vital.) So I forged ahead with putting in the coconut. It turned out to be a coconut brittle; very delicious too, but not what the recipe intended. I put the candy on a plate that was greased with butter. This is really the way to go on greasing anything for candy. It adds just a touch of a great butter flavor; it's much more appetizing and tasty than shortening, oil or spray. I think next time I will use a candy thermometer, not halve it, and I'll also cook it on medium rather than high.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana