Cocoanut Rose
Ingredients
Directions
Cook the coconut candy
Cook glucose and sugar in a saucepan over low heat until it reaches 250°F (120°C).
Stir in as much fresh sliced coconut as you can.
Once the coconut starts to brown, pour the mixture onto a slab and spread it thin.
Cool and break
Allow to cool, then break into small pieces.
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
- Sweetens the candy and, when cooked to temperature, sets it firm and brittle.
- Coconut (in the method)
- Adds its own flavor and toasty color as it browns in the hot syrup.
The step that matters
Pouring when the coconut starts to brown. Coconut darkens quickly in hot syrup. Pouring too late can scorch it and taste bitter, while pouring too early leaves it pale and chewy instead of toasty.
“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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