My coconut candy trial

Coconut CandyIngredients

One freshly grated coconut (fresh coconut adds a really nice body to the candy

compared to the dried (desicated) ones you get at the supermarkets.

2 cups of sugar ( normally I use only 1 cup)

125g butter

1 tsb ghee (I find with the touch of ghee, the candy has oomph. It still taste good if you

choose to omit)

1 tsp vanilla

 1 small can of sweetened condensed milk

colouring ( normal colours used are green, pink and yellow, either one)

Making the coconut candy

Mix everything and stir in a pan/wok over a low fire. Then add in desired coloring and

continue to stir. Constant stirring is important to avoid burns.

Stir till the liquid in the mix starts solidify, thicken and becomes  a dough. Just continue

to stir till it feels ready and remove from the pan.

Dish it into a flat plate or small 8X8 inch tray and flaten it out with with your spoon.

Leave it to cool. You will need to cut the candy into small cubes size while its still warm

and before it hardens.

You can put them into the fridge to help it solidify further when its cool. You can put

them into a jar. Since it is not perservative added, it is best to consumed them within the

week.

Caution/Tips

Sugar when its cooked and caramelised its Very HOT, careful not to touch it or taste it

hot, let it cool before when tasting whilst cooking.

Make sure your white freshly grated coconut is white and remove any darken skin. It will

avoid spots in your candies.

Stirring long enough is important to ensure that your candy will solidify and hardens,

otherwise,  it will not harden, and remains soft in room temperature.

To get a really smooth surface, you can layer the  top with cling wrap and use a spoon

to smoothen it out whilst its still warm.

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Ingredients:

1 lb grated white coconut2 1/2 cups granulated sugar 3/4 cup evaporated milk1/4 tsp salt4 tbsp butter1/2 tsp rose essenceRed  food coloring

Method:

Line a 9″ tray with aluminium foil and grease the foil.

Put the coconut, sugar, salt and evaporated milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes.  Cook until mixture thickens.  Cooking time is only an estimate as wattage of microwave differs.

Add in butter and continue to cook 1 or 2 minutes at a time and stir.

When the mixture is really thick, quickly add in rose essence and coloring. 

The candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done.

Working quickly, pour out the hot mixture into the greased tin and flatten top with the back of a clean rubber spatula.

Let cool ten minutes and cut into squares whilst warm with a pizza cutter. Let cool completely.  Lift the aluminium foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container. 

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Ingredients1 can condensed milk1 coconut grated1 can castor sugar (condense milk can)A pinch of salt1 teaspoon Ross EssenceRed food coloring

Method

Combine grated coconut, castor sugar, condensed milk, and salt in a non-stick saucepan. Cook, stirring continuously over a low heat, until mixture starts to bubble.Add Ross essence and coloring and keep on stirring until mixture turns quite dry and does not stick to the sides of the saucepan.Turn out mixture onto greased cookie trays. Level the mixture by pressing down with a flat spatula. Set aside to cool.When the coconut candy has hardened slightly, cut into small cubes with a lightly greased knife. Store in an airtight container.

Verdict

Coconut candy is considered party food, and is usually tinted a lurid red or green.Semi-hard upon biting into a cube of this heavenly-smelling dessert, it almost instantaneously dissolves in your mouth.The end result has a fudge-like quality.It's heavenly sweet, creamy and awesome!!!!

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The ingredients

3 packed cups grated coconut (white part only, please)

500 g sugar (I know! I used 500g for the pink batch and about 400+

for the green)

170g evaporated milk

1/2 tsp salt

1 tsp vanilla essence

40g butter

Colouring

1 tsp butter, to grease a lamington pan/baking sheet

Loads of Patience

Grease you lamington pan/baking sheet with butter. Set aside.

In a non-stick wok or pan, add the coconut, evaporated milk, salt

and sugar. Over low heat, gently stir until the ingredients and

mixed and the sugar dissolves completely (about 15 mins). As the

sugar dissolves and forms a syrup, the mass gets really wet and

sticky. Remember to keep stirring ... almost continuously.

Next, add the butter, essence and colouring. Stir till the butter

and colour is evenly distributed. Keep stirring over low heat until

the mass thickens.

Keep stirring.

As the mass thickens, it will start to come off the pan. Persevere.

You have to keep stirring so that the bottom doesn't brown and the

mass cooks evenly.  

Now comes the only tricky bit: when do you remove it from the heat?

Well, when the mass kinda forms a ball when you stir it. It's thick

and not as glossy anymore, almost matte.But don't let it get too

dry. It should still have a sticky texture.

OK. When its ready, quickly transfer the candy onto the greased

pan. Flatten and level the surface using plastic sheet or aluminium

foil. Press down with the help of a rolling pin: it helps make the

candy dense compact, so it doesn't break up.

Cover with foil and leave it to set. When it is almost cool, cut

the candy into squares. Remove only after it has completely

cooled. 

And there you have it ;)

Ok, so my cutting skills aren't great. My candy squares had legs

and little bits sticking out from every direction. But ... the

candy turned out great. Yay. Now, onto my third batch!...........................

Ingredients

1 lb grated white coconut

2 1/2 cups granulated sugar

3/4 cup evaporated milk

1/4 tsp salt

4 tbsp butter

1/2 tsp rose essence

Red food coloring

Directions

Line a 9″ tray with aluminium foil and grease the foil.

Put the coconut, sugar, salt and evaporated milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes. Cook until mixture thickens. Cooking time is only an estimate as wattage of microwave differs.

Add in butter and continue to cook 1 or 2 minutes at a time and stir.

When the mixture is really thick, quickly add in rose essence and coloring.

The candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done.

Working quickly, pour out the hot mixture into the greased tin and flatten top with the back of a clean rubber spatula.

Let cool ten minutes and cut into squares whilst warm with a pizza cutter. Let cool completely. Lift the aluminium foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container.

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Coconut Candy

November 17, 2004

By AMY BEH

Ingredients

3 cups grated white coconut

500g castor sugar

170g evaporated milk

40g butter

1/2 tsp salt

1 tsp vanilla essence

1 tsp rum liqueur

A few drops yellow colouring

Method

Lightly grease a 17x16cm tray with corn oil.

Combine grated coconut, sugar, salt and evaporated milk in a non-stick pan. Cook over a gentle low

heat, stirring continuously until sugar dissolves.

Add butter, vanilla essence and colouring. Keep stirring until mixture gradually starts to thicken. Add

in liqueur and continue to stir until evenly mixed.

Transfer the mixture into prepared tray. Level the surface using a piece of plastic sheet. Press down

with the help of a rolling pin.

Leave the candy aside to set. Cut the candy into small squares when it is slightly cool.

Remove the coconut candy from the tray after it has completely cooled.

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NGREDIENTSNutrition

YIELD1 BatchUNITSUS

3cups grated coconut (slightly pressed) 3cups sugar 300ml evaporated milk 1tablespoon butter 1pinch salt 1teaspoon vanilla cochineal food coloring

green food coloring

DIRECTIONS

1. Put everything except the vanilla into a sturdy pan.

2. Cook over slow fire until the sugar has dissolved and the pot contents are boiling.

3. Stir constantly to stop the mixture from burning.

4. I used a long wooden spoon.

5. Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.

6. Add colouring (if using) when the mixture is about to be taken off the fire.

7. Add vanilla and stir well.

8. Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.

9. Cut the mixture into squares when it has cooled slightly.

10. 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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http://www.rotinrice.com/2012/08/pandan-coconut-candy/