Coconut toffees
Votes: 3
Time: 1 hour.
Complexity: average
Servings: 10-12
Complexity: average
Servings: 10-12
Coconut toffees are a very popular delicacy in Thailand and Vietnam. Try making this exotic treat at home, as the ingredients are quite affordable and not at all exotic, and the recipe is captivatingly simple.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of sugar
- 1/2 cup water
- 2 cups coconut flakes
- A pinch of ground cardamom
- Pink liquid food coloring, optional
We recommend
Recipes with similar ingredients: sugar, coconut flakes, cardamom
Cooking the dish according to the recipe:
- Line a 20x20cm square baking pan with parchment paper, leaving free edges on all sides (to make it easier to remove the candies from the pan).
- In a 3000 ml heavy-bottomed saucepan, combine the sugar and water over medium heat. Cook until the mixture reaches a soft-ball consistency, or until a candy thermometer registers 113°C (230°F). Stir in the coconut, cardamom, and food coloring, if using. (The toffee should be a delicate, pale pink color.)
- Quickly spread the mixture into an even layer in the prepared pan, pressing firmly into the corners. Let it cool and harden (this will take several hours!). Cut or break into small squares or pieces and enjoy your coconut toffee!
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