Ingredients:
1 1/2 Cups Of Cold 2% Milk
4 Cups Of Wilderness Family Natural Coconut Flakes
1 Dash Of Pure Madagascar Bourbon Vanilla Extract
4 Cups Of C&H Baker's White Cane Sugar
Information:
Serving Size 12
432 Calories Per Serving
21 Grams Of Fat
Cooking Directions:
This recipe was given to me by a friend, and I must say it was absolutely delicious. The best coconut candy I have ever had. To begin the recipe you will first need to take out a medium size saucepan, and place it over medium heat. Next add in the 2% milk and white sugar and stir until all of the sugar has dissolved, and you have a smooth and even mixture. Next you will want to bring your heat to 235 degrees Fahrenheit, or 116 degrees Celsius, and you will want to do this without stirring it. You will know when the cream is ready, as it will form a small bead when dropped into cold water. Once that heat is achieved remove the saucepan from the burner, and then add in the vanilla extract and coconut flakes, stirring vigorously while doing so. Stir it until all of the coconut is evenly distributed throughout the candy batter. For the next step, take out a cookie sheet, cover it's surface with wax paper. Once your coconut batter has sufficiently cooled, start taking spoonfuls of it, and neatly placing them on the wax paper. Repeat this step until all of the coconut candy batter is used. Finally slide the cookie sheet into the refrigerator, and let it cool for about three hours. Once your candy has hardened, store it in a glass cookie jar sealed with a lid. Room temperature storage is fine. We hope you enjoy this recipe, please explore our website for many other unique candy recipes.
