Side Pannel
Coconut Centers
Ingredients List
- 1/2 c Corn syrup
- 1/2 c Whole milk
- 1/4 c Molasses
- Splash of vinegar
- 1/8 ts Salt
- 1 1/2 c Shredded coconut (bagged is
- -okay, canned better, and
- -fresh is best)
- 3 tb Butter
Directions
Combine all ingredients except for coconut and butter in a large saucepan.
Cook over medium heat until sugar is dissolved, then bring to a boil. Cover
and cook for about 3 minutes to allow steam to wash down any sugar crystals
that may have formed on the sides of the pan. Uncover and cook without
stirring to 238F (soft ball stage). Remove from heat. Stir in coconut and
butter. Pour onto buttered marble slab (or other flat buttered surface that
will absorb the heat from the candy as it cools). Cut into small cubes or
shape into small balls. When centers are at room temperature, cover with
chocolate coating.
Cook over medium heat until sugar is dissolved, then bring to a boil. Cover
and cook for about 3 minutes to allow steam to wash down any sugar crystals
that may have formed on the sides of the pan. Uncover and cook without
stirring to 238F (soft ball stage). Remove from heat. Stir in coconut and
butter. Pour onto buttered marble slab (or other flat buttered surface that
will absorb the heat from the candy as it cools). Cut into small cubes or
shape into small balls. When centers are at room temperature, cover with
chocolate coating.
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