PINK COCONUT CANDY
I got this recipe from my mother. When I was in grade school, we used to make these every Christmas as gifts for my teachers--they're a great project for kids to help with. Pink with strawberry flavoring is traditional, but you can experiment with other flavors and colors too. Yield is estimated.
Provided by SaraStar
Categories Candy
Time 30m
Yield 36 candies
Number Of Ingredients 5
Steps:
- Mix everything together.
- Drop by spoonfuls onto waxed paper and let sit for four hours or until set.
Nutrition Facts : Calories 71.3, Fat 2.2, SaturatedFat 1.4, Cholesterol 6.9, Sodium 18.8, Carbohydrate 12.7, Sugar 12.4, Protein 0.5
CHOCOLATE COCONUT FUDGE CANDY CAKE
Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.
3-INGREDIENT COCONUT CANDY
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 40m
Yield 6 candies
Number Of Ingredients 3
Steps:
- Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
- In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
- Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
- Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
- When cool and firm, wrap individually in plastic wrap.
- Store in an airtight container up to a week.
Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9
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