Coconut Toffee

admin, July 13, 2014

Serving size: 10-12 servings

Ingredients:

1. Baking spray
2. 1 1/2 cups sugar
3. 1/2 cup water
4. 2 cups unsweetened desiccated coconut (also called finely grated)
5. Pinch ground cardamom
6. Drop pink food colouring, optional

Directions:

1. Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).

2. 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 colouring, if using. (The toffee should be a pale, gentle pink.)

3. 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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