Coconut Candy (from Singapore)

“I remember stirring a pot of grated coconut and sugar for my mother whilst she prepared other goodies. This was one candy I always loved as a child. This is the recipe my mumsy used and it's from My Favourite Recipes by Ellice Handy. My copy of MFR was printed in 1972 and mumsy's copy is older than mine. ;-) I hope you will enjoy these as I have.”
READY IN:
50mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: