Aarti's Coconut Toffee

• 1 12 cups sugar
• 12 cup water
• 2 cups unsweetened desiccated coconut (also called finely grated)
• 1 pinch ground cardamom
• 1 drop pink food coloring (optional)

1. Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
2. In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat.
3. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer.
4. Stir in the coconut, cardamom and add food coloring, if using.
5. (The toffee should be a pale, gentle pink.
6. ).
7. Add the coconut, and cook until it has absorbed the sugar and the mixture comes together in one ball; 1 to 2 minutes.
8. Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners.
9. Allow it to cool and harden (takes a number of hours!).
10. Cut or break into delicate squares or pieces and enjoy!

sugar, water, coconut, ground cardamom, coloring

Taken from www.food.com/recipe/aartis-coconut-toffee-438501 (may not work)