1 c sugar
1-1/2 c light corn syrup
1/2 c water
1 pkg 14-oz flaked coconut about 4 cups
1/2 tsp almond extract
65 toasted almonds
chocolate for dipping
Combine sugar, corn syrup and water in 2-qt heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236). If sugar cyrstals form on sides of pan, wipe them off.
Remove from heat; add coconut and almond extract. Pour onto marble or laminatead plastic counter top and let cool.
When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerator overnight, or until ready to dip with chocolate.
When ready to dip, shape coconut candy centers into ovals or balls and put a toasted almond on top of each. Dip in chocolate. Makes 65 to 70 centers, or about 2 pounds before dipping.
1-1/2 c light corn syrup
1/2 c water
1 pkg 14-oz flaked coconut about 4 cups
1/2 tsp almond extract
65 toasted almonds
chocolate for dipping
Combine sugar, corn syrup and water in 2-qt heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236). If sugar cyrstals form on sides of pan, wipe them off.
Remove from heat; add coconut and almond extract. Pour onto marble or laminatead plastic counter top and let cool.
When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerator overnight, or until ready to dip with chocolate.
When ready to dip, shape coconut candy centers into ovals or balls and put a toasted almond on top of each. Dip in chocolate. Makes 65 to 70 centers, or about 2 pounds before dipping.
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