Look like a confectioner making this Chocolate-Covered Coconut Candy recipe. The coconut candy has just 4 ingredients that pull off a fancy look and taste.
What You Need
Original recipe yields 24 servings
1/2 cup light corn syrup
1/3 cup sugar
4-1/2 tsp. water
2 cups BAKER'S ANGEL FLAKE Coconut
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
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Let's Make It
Mix corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.
Meanwhile, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.
Dip coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
If you don't have a candy thermometer, remove a small amount of the hot sugar mixture and add to cold water. If the syrup forms a soft ball, then the syrup is at the right temperature.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0.7087g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 candy each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.