Cocoanut Taffy
Ingredients
Directions
Cook the syrup
In a large kettle, combine water, glucose, and sugar. Boil until the mixture reaches 290°F (143°C).
At 235°F (113°C), remove the lid and stir occasionally with a thermometer until it reaches 290°F (143°C).
Remove from heat and place the kettle on the floor. Drain the thermometer.
Add coconut and set
With a clean paddle in your right hand, add the coconut to the mixture.
Once the coconut is fully incorporated, pour the mixture into a frame or slab.
If you want the candy in bar shapes, cut it before it cools too much.
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
- Glucose
- Helps prevent sugar crystals from forming, keeping the candy smooth rather than grainy.
- Sugar
- Provides sweetness and, when cooked to this temperature, sets the candy firm.
- Broad and narrow cocoanut
- Adds chewy texture and coconut flavor to the set candy.
The step that matters
Cook the syrup to 290°F (143°C). The final temperature decides how firm the candy sets. Stopping early leaves it soft and sticky, while going too far makes it hard and brittle. Stirring gently near the end helps the mixture heat evenly.
“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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