Coconut Ice (Candy)

1. 1

   Place sugar, glucose and liquid into a saucepan.

2. 2

   Bring to the boil, stirring constantly.

3. 3

   When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.

4. 4

   Divide coconut and add to both; beat till thick.

5. 5

   Put into a greased tin, pressing firmly.

6. 6

   Allow to become quite cold before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.