COCONUT ICE COOKED VERSION
This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.
Provided by Heather Sullivan
Categories Candy
Time 25m
Yield 550 grams
Number Of Ingredients 4
Steps:
- Grease a pan (8x6inches) with oil or butter.
- Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
- Bring to a boil, cover, and boil for 3 minutes exactly.
- Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
- Remove from heat and stir in coconut.
- Quickly pour the mixture into the pan.
- Add food colouring, stir in quickly and pour into pan on top of the white layer.
- Cool until half-set, mark into squares or fingers with an oiled knife.
- Leave until completely set then break or cut into pieces.
- Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.
Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9
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