coconut candy

[rusty h]

well it takes alot of work but worth it in the end. i will get better with each batch.
i peeled the coconut with a potato peeler.
used Maui Turbinado Sugar that we have in Alaska at Fred Meyers.(raw cystal surger).
baked at 200 for 6 to 8 hours. (lower the heat the better she said, 200 worked for me)
stirred occasionally to mix the surgar which now turned into syrup like.
once brown i turned the coconut over to finish browning the other side. it didnt take much browning on the other side. im quessing due to the baking.
cool and put in a baggie.
im sure there are faster ways but i havent done it any other way yet.
peace

[Chuysmom]

I want some.

Carrie


"The world is changed. I feel it in the water. I feel it in the earth. I smell it in the air. Much that once was is lost, for none now live who remember it." Galadriel - LOTR

[Devany]

Rusty, I would make a syrup by boiling sugar in water, then add coconut and cook a bit more without letting it reach hard ball stage, maybe even add a bit of vanilla, then put it on a pan lined with silpat or buttered parchment (makes clean up much easier.) Then bake for a short while on low heat and cool. Have you ever made candied ginger? That is the way I do it, except I use a dehydrator for the final step, as ginger has a lot denser texture and holds more moisture than coconut would. What you are left with is a slightly chewy piece of candied fruit that lasts for months without going bad. I also remove the ginger slices from the syrup and roll in XX sugar (aka baking sugar) when doing ginger. And guess what? Whatever liquid is left makes great ginger syrup that can be use alone or to make ginger ale (just add soda water). Same with the coconut syrup!

Aloha au i Hawai`i,
devany

www.myhawaiianhome.blogspot.com
www.eastbaypotters.blogspot.com

[rusty h]

thanks Devany i will try it next batch.
peace