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Dessert

Cocoanut Taffy

A chewy candy made from sugar, glucose, water, and sliced coconut, cooked to 260°F and poured onto a slab.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cocoanut Taffy

Ingredients

Directions

Make the syrup

  1. Combine sugar and glucose in a clean copper kettle.

  2. Add enough water to dissolve the mixture.

  3. Cook over heat until it reaches 260°F (127°C).

Add the coconut and set

  1. Remove the thermometer and stir in the sliced coconut.

  2. Continue stirring until the coconut is nicely browned.

  3. Quickly pour the mixture onto a slab and spread it as thin as possible.

  4. Once cooled, break into pieces or cut into bars about 1 by 4 inches.

Recipe from a historical cookbook (Internet Archive).

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 into a brittle, crisp texture as it cools.
Glucose
Inhibits sugar crystallization, keeping the taffy smooth and preventing grainy texture.
Sliced coconut
Browns during stirring, adding toasty flavor and a chewy, textured bite.

The step that matters

Cook to 260°F (127°C). The syrup must reach this temperature to set firm when cooled. Removing it too early leaves a sticky candy, while overcooking makes it hard and bitter.

“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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