Coconut lovers will delight in these chewy, fudgy mounds.
- Portion size 24 servings
- 1 coconut
- 2 1/2 cups packed dark brown sugar
- 3/4 cups water
- 2 tablespoons cider vinegar
- 1 tablespoon minced gingerroot
- 1 pinch salt
- 1 teaspoon vanilla
Using small screwdriver, pierce "eyes" of coconut; drain liquid. Using hammer, break coconut into manageable pieces. With sharp knife, pry white coconut meat away from shell. Pare off any brown skin attached to meat. Chop enough coconut meat into 1/2- x 1/4-inch (1 cm x 5 mm) pieces to make 2 cups (500 mL).
In large deep saucepan, combine coconut, sugar, water, vinegar, ginger and salt ; bring to boil, stirring constantly. Reduce heat to medium; cook, wiping down any crystals on side of pan with pastry brush dipped in water, for 20 to 30 minutes or until candy thermometer registers soft-ball stage of 234 to 240°F (112 to 116°C), or 1/2 tsp (2 mL) syrup dropped into cold water forms soft ball that flattens when removed from water.
Remove from heat. Pouring away from you, pour into large shallow bowl, without scraping side of pan. Let cool on rack to 125°F (52°C), about 30 minutes.
With clean wooden spoon, beat in vanilla; beat for 1 minute or until light and slightly thickened. Quickly drop into 1-1/4-inch (3 cm) wide mounds onto greased baking sheets. Let stand until firm. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 2 weeks.)
Nutritional facts <b>Per Piece:</b> about
- Sodium 9 mg
- Protein trace
- Calories 110.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
- Iron 5.0
- Folate 1.0
- Calcium 2.0