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Coconut Candy  
1 - 1/2 lbs. Demerara Sugar  
3/4 Pint Water  
1 Medium Coconut
Remove the shell and rind from coconut and slice it thinly. Dissolve the sugar in the water, boil to the "large ball" stage (247o F). Remove pan from stove and grain the syrup by rubbing it with a spatula against the sides of the pan. As soon as the mixture begins to grow cloudly, add the sliced coconut, stir until thick. Pour into an oiled tin and when sufficiently firm, mark into squares or oblongs. When perfectly cold, divide into sections.
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