Coconut Candy (from Singapore)
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 Batch
ingredients
directions
- 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.
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Reviews
-
This was the recipe I had been searching for! The candy was excellent. I kept the ingredients just the way they were. I had trouble figuring out when I was suppose to stop boiling the candy, step 5 in the directions could have been more clearer! I figured it out when the candy started to harden on my stirring spoon!
RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been.
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I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
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I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
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