Cocoanut Taffy
Ingredients
Directions
Prepare
Remove the brown skin from the coconut and slice the meat thin.
Cook the syrup
Dissolve the sugar in the water in a saucepan and heat until hot.
Add the coconut meat to the syrup and cook until it snaps in cold water.
Cool
Pour the mixture into a deep pie tin to cool.
Do not include the scrapings, as they will cause the taffy to grain.
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
- Dissolves into a syrup that hardens into the taffy as it cooks and cools.
- Cocoanut
- Provides the bulk and chewy texture of the candy.
The step that matters
Cook until the syrup snaps in cold water. The sugar concentration determines the final firmness. Stopping too early leaves the taffy soft and sticky, while cooking too long makes it hard and brittle.
“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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