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Dessert

Cocoanut Caramels

Coconut caramels are made by boiling sugar and water, adding grated coconut, and setting the mixture on buttered plates.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cocoanut Caramels

Ingredients

Directions

Make the candy

  1. Boil sugar and water together to make a thin syrup.

  2. Add grated coconut and stir gently until the candy becomes brittle.

Set and shape

  1. Butter plates and pour the mixture onto them, spreading it to a thickness of half an inch.

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
Dissolves in water to form the syrup that cooks into the brittle candy base.
Grated coconut
Adds bulk, chew and coconut flavor to the candy as it stiffens.
Water
Dissolves the sugar so it can form a syrup before cooking.

The step that matters

Stirring in the coconut until brittle. The syrup must cook to the point where it turns brittle as it cools. Stirring gently keeps the coconut evenly distributed without breaking up the strands, so the candy sets with a consistent texture.

“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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