Cocoanut Cream Candy
Ingredients
Directions
Make the candy
Boil sugar and water without stirring until it spins a thread.
Remove from heat and add shredded coconut, stirring until creamy.
Shape and pack
Drop mixture the size of a penny onto buttered paper.
Slip off when cool and pack in boxes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Forms the sugar syrup that sets into the candy's firm, sweet body as it cools.
- Shredded coconut
- Adds flavor and stirs the cooked syrup into a creamy texture as it cools.
The step that matters
Boil sugar and water without stirring until it spins a thread. Stirring can trigger sugar crystallization, leading to a grainy candy. Cooking to the thread stage concentrates the syrup so it sets firm yet creamy when cooled.
“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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