Candy From Bahamas Coconut Crèmes Food

BUTTERCREAMS

Steps:

• Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
• Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles, as desired. Refrigerate at least 30 minutes to set. Store refrigerated.

CANDY FROM BAHAMAS - COCONUT CRèMES

Steps:

• 1. First, lightly grease a baking pan.
• 2. Next bring your water to boil, then add your grated coconut and sugar in a thick bottomed saucepan over medium heat and cook.
• 3. Keep it cooking until the water evaporates and your mixture is sticky.
• 4. Next, remove from heat and mix with a wooden spoon until your concoction slightly hardens, or can hold together for a few minutes.
• 5. Add mixture to your prepared pan, pressing lightly with the back of a wooden spoon.
• 6. Repeat process to make a second batch, this time adding a couple of drops of red food coloring.
• 7. Spread on top of the original batch.
• 8. Once set, cut into bite-size squares (the traditional Bahamian way)

3-INGREDIENT COCONUT CANDY

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.

COCONUT CREAM CANDY

Steps:

• Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes).
• Remove from heat and add vanilla.
• Place cooled mixture into bowl and knead in powdered sugar.
• Shape into small balls and roll in shredded coconut.

COCONUT CREME CHOCOLATES

Steps:

• In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

ORANGE COCONUT CREMES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the powdered sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well.
• Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen.

COCONUT CANDY

Steps:

• Grease a 7-in x 5-in (18cm x 13cm) pan or rectangular container.
• Melt butter in a non-stick pan on low heat. Add coconut, sugar, milk, condensed milk, vanilla extract, and food coloring. Stir constantly until sugar dissolves and coconut clumps together, about 20 minutes.
• Transfer mixture to prepared container. Level the surface with a spatula. Press down firmly with wax paper or plastic wrap. Set candy aside to cool.
• After about 30 minutes, cut into cubes with a well greased knife. Allow candy to cool and set overnight.
• Remove cubes from pan and store in an air-tight jar.
• Keep in the refrigerator for up to 3 weeks.