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“This is from the book "The Food of Jamaica," a cookbook sold in Jamaica for Jamaicans. This combination of coconut, brown sugar and ginger is a winner.”
READY IN:
55mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

Directions

  1. If you don't have silpat, butter a cookie sheet.
  2. Bring the water to a boil in a heavy saucepan and add the coconut and ginger.
  3. Reduce heat and cook for 15 minutes.
  4. Gradually add the sugar, stirring to disolve.
  5. Cook over a high heat, stirring frequently, until it is thick and sticky (120C /236F on a candy thermometer). This will take about 20-30 minutes.
  6. To test for doneness, drop a little of the mix into a glass of cold water. If it turns into a ball, it is done.
  7. Turn off the heat and stir in the nuts.
  8. Drop by teaspoon onto your baking sheet and let the candy cool.
  9. Makes about 20 large candies.

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