450 g (1 lb) granulated sugar
150 ml (1/4 pt) milk
150 g (5 oz) desiccated coconut
30 ml (2 tbsp) coffee essence or few drops cochineal
150 ml (1/4 pt) milk
150 g (5 oz) desiccated coconut
30 ml (2 tbsp) coffee essence or few drops cochineal
method
1. Put the sugar and milk into a large heavy-based saucepan and gently heat until the sugar has dissolved.
2. Boil for 10 to 15 minutes. The mixture should form a soft ball when a little is dropped in cold water.
3. Remove from the heat and stir in the coconut. Pour half the mixture into a greased 15 cm (6 in) loose-bottom square cake pan.
4. Quickly add the coffee essence or cochineal to the remaining mixture and pour into the cake pan.
5. Smooth the top and mark into squares or bars when half set.
6. Remove from the pan when cold and set.
2. Boil for 10 to 15 minutes. The mixture should form a soft ball when a little is dropped in cold water.
3. Remove from the heat and stir in the coconut. Pour half the mixture into a greased 15 cm (6 in) loose-bottom square cake pan.
4. Quickly add the coffee essence or cochineal to the remaining mixture and pour into the cake pan.
5. Smooth the top and mark into squares or bars when half set.
6. Remove from the pan when cold and set.
serving amount
makes 18-24 pieces
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