Coconut Candy (from Singapore)

READY IN: 50mins
YIELD: 1 Batch




  • Put everything except the vanilla into a sturdy pan.
  • Cook over slow fire until the sugar has dissolved and the pot contents are boiling.
  • Stir constantly to stop the mixture from burning.
  • I used a long wooden spoon.
  • Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.
  • Add colouring (if using) when the mixture is about to be taken off the fire.
  • Add vanilla and stir well.
  • Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.
  • Cut the mixture into squares when it has cooled slightly.
  • When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.