Coconut Palm Sugar Toffee Candy Food
COCONUT TOFFEE
Provided by Aarti Sequeira
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
- In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
- Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!
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- Heat, stirring frequently, to 310 degrees F, or until a small amount of syrup dropped into cold water forms hard and brittle threads. Remove from the heat.
- Stir ¾ of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top.
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