Coconut Candy (From Singapore)
- 3 cups grated coconut (slightly pressed)
- 3 cups sugar
- 300 ml evaporated milk
- 1 tablespoon butter
- 1 pinch salt
- 1 teaspoon vanilla
- cochineal food coloring
- green food coloring
- 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.
grated coconut, sugar, milk, butter, salt, vanilla, coloring, green food coloring
Taken from www.food.com/recipe/coconut-candy-from-singapore-90279 (may not work)