Directions
Initial Preparation
Line a small square baking tin with waxed paper. If you wish, you can butter the paper
lightly.
Boiling the Candy
Put half of the sugar, milk, and butter in a saucepan. Attach a candy thermometer to the
side of the saucepan. Bring the ingredients to a boil, stirring them with a spurtle or
wooden spoon until they dissolve. Stop stirring when the mixture comes to the boil.
After that just let it boil (keeping a close eye on it) until it gets to the soft ball stage.
Adding the Coconut
Remove the saucepan from the heat. Add half of the coconut, and stir it in with a
spurtle or wooden spoon. Then pour the mixture into the waxed-paper-lined tin, and spread
it evenly over the bottom.
The Second Layer
Wash the saucepan, and repeat the process with the other half of the ingredients. However,
this time, when you take the candy mixture off the stove, add a few drops of red food colouring
as well as the rest of the coconut. You want to tint this batch to a medium light pink
shade.
Pour the pink mixture on top of the white layer in the tin.
Spread it evenly. Let cool. Then cut into squares or narrow rectangles.
Makes a couple of dozen pieces or so
depending on how it is cut.
|