Cocoanut Cream Rolls
Ingredients
Directions
The book gives no oven temperature. The 230°F (110°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the base
Dissolve sugar and glucose in water and cook to 230°F (110°C).
Add grated coconut and cook to 238°F (114°C).
Pour mixture onto a damp slab and let it cool completely.
Shape and finish
Once cool, add 2 lbs glucose and cream the mixture.
Reheat the mixture and shape it into long impressions, about 2 inches long, using starch.
When set, remove the pieces and dip them in thin fondant.
Roll each piece in grated coconut.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the bulk of the candy and sets firm as the cooked mixture cools.
- Glucose
- Inhibits crystallization, keeping the centre smooth and creamy rather than grainy.
- Fresh grated cocoanut
- Adds flavour, chewy body and moisture to the candy's interior.
- Thin fondant
- Forms a sweet, smooth outer coating on each piece.
The step that matters
Cooking to 238°F (114°C) before cooling. Sugar syrup must reach the correct temperature to set the right concentration. Too little cooking leaves the mixture soft and sticky, while overcooking makes it hard and brittle once cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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