450 g (1 lb) sugar
100 g (4 oz) powdered glucose
150 ml (1/4 pt) water
150 g (6 oz) desiccated coconut
25 g (1 oz) mint chocolate, coarsely grated
100 g (4 oz) powdered glucose
150 ml (1/4 pt) water
150 g (6 oz) desiccated coconut
25 g (1 oz) mint chocolate, coarsely grated
method
1. In a large heavy-based pan bring the sugar, glucose and water to the boil.
2. Remove from the heat and stir in the coconut and mint chocolate.
3. Spoon into small rocky heaps on waxed paper and leave to set.
4. Serve in small paper cases.
Variation 30 ml (2 tbsp) coffee essence is a good addition.
2. Remove from the heat and stir in the coconut and mint chocolate.
3. Spoon into small rocky heaps on waxed paper and leave to set.
4. Serve in small paper cases.
Variation 30 ml (2 tbsp) coffee essence is a good addition.
serving amount
makes 550 g (1 1/4 lb)
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