COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
COCONUT CANDY (FROM SINGAPORE)
I remember stirring a pot of grated coconut and sugar for my mother whilst she prepared other goodies. This was one candy I always loved as a child. This is the recipe my mumsy used and it's from My Favourite Recipes by Ellice Handy. My copy of MFR was printed in 1972 and mumsy's copy is older than mine. ;-) I hope you will enjoy these as I have.
Provided by Vnut-Beyond Redempt
Categories Candy
Time 50m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 4548.1, Fat 200.3, SaturatedFat 168, Cholesterol 123.2, Sodium 670.3, Carbohydrate 692.8, Fiber 41.6, Sugar 618.8, Protein 39.4
CHOCOLATE COCONUT CANDY BARS
Theses candies are highly addictive and taste very similar to an Almond Joy® bar.
Provided by kcpjstokes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h50m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
- Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
- Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g
3-INGREDIENT COCONUT CANDY
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 40m
Yield 6 candies
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9
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