Ingredients
1 lb sugar
175 ml Water
4 oz Desiccated Coconut
red food colouring
Method
Dissolve the sugar in the water and boil to a temperature of 240 F. or soft ball stage, (place a little water in a small side dish and drop a little mixture into it and it forms a soft ball) to see if it has reached the right consistency.
Take off the saucepan from the heat and put in the coconut and stir until the mixture slightly thickens. Then pour half into a greased tin.
Tint the remaining mixture pink using a few drops of red colouring and pour on to the white layer flatten out with either a butter paper or wooden spoon. Leave to set and cut into squares or any shape you desire. You could use a square or rectangular toffee cutter
I made hearts as these were give away gifts at my daughter's wedding. I also did them in separate colours.
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